Ian started cooking next to his mother in her southern home kitchen and the smell of roux propelled him further into the kitchen. With his love of cooking and a penchant for meat and salt he headed to culinary school.
Ian went to the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. Then started working in kitchens around New Orleans settling for years at Brigsten’s. From there he left for Cochon and started working on the charcuterie program in 2008. He headed up the meat program at Cochon Butcher for three years and now oversees all aspects of Butcher as Chef de Cuisine.
He resides in Metairie with his wife and daughter.