Chef Ian grew up in a village in Kent, England and it was while still in school and working as a pot washer that watching chefs at work inspired him to pursue a culinary career.
Chef Ian started out by building up practical experience at 5* hotel kitchens in London alongside gaining his professional qualifications. Quickly proving a valuable team member in top kitchens, in 2007 Chef Ian joined then 2 Michelin-starred The Vineyard restaurant in Berkshire where he would work for 2 years. After broadening his experience further in fine dining restaurants and catering companies in Australia and France, 2009 saw Ian begin a rewarding 5 years with the opening of London’s Kitchen W8 restaurant. Gaining a Michelin star during their first year, Ian was promoted to Sous Chef, a position which he would go on to hold for 3 years.
In 2013, Chef Ian was called on to lead a new site setup, menu creation and team recruitment for leading hospitality group CH&Co. Following this success, Chef Ian was snapped up for the Head Chef position at Ernst & Young, where he would head up a complete concept change and opening of a restaurant on the executive suite. Tasked with developing seasonal menus rotating every 6-weeks and incorporating different world cuisines and food trends, Chef Ian spent 2 years in this role cooking for VIP’s and managing a team of 10.
Chef Ian has more recently brought his recipe development and management abilities to senior positions at renowned establishments 100 Wardour Street, Kensington Place and Reads Restaurant with Rooms, and now brings his wealth of experience and passion for food and the industry with him to Le Cordon Bleu London.
Chef Ian joined Le Cordon Bleu’s Cuisine Teaching Team in 2018.