Ian’s inspired by his dad, experimental high-end cuisine, and his Asian roots
Get to know Ian in this Q&A, and get his “Korean Fusion Bowl,” THURSDAY (6/5) from 6-8PM!
Q: What’s your cooking background?
Ian: For as long as I can remember, I’ve been in the kitchen with my Dad cooking and learning about food. I’ve always had a great appreciation for food and the preparation of food. I went to school and started my career in finance, only to pull an immediate 180 in my mid-20s. I quit my job, enrolled in culinary school, graduated and worked in a number of restaurants and haven’t looked back since!
Q: What can you tell us about the dish you’re making and what inspired it?
Ian: One of my biggest principles in making food is mixing textures, flavors, and temperatures. In the Korean Fusion Bowl, you have an earthy basis of flavor with the Farro, cool spicy/crisp cucumber, creamy cheese-corn, tender-yet charred and savory chicken, then the rich but sharp kimchi aioli. All these work together to make a tasty bite! The dish is mainly Asian (Korean) driven, but the inclusion of farro, where rice normally would be gives the diner a different taste.
Q: Who do you think about when you make this dish?
Ian: This dish is inspired by my girlfriend’s Italian roots (the farro) and my own Asian roots favored flavor profiles.
Q: What’s your favorite food memory?
Ian: My favorite food memory would be cooking Thanksgiving dinners with my Dad. Not only was it an enjoyable time, but subconsciously my dad taught me that taking special care to prepare the meal was an extension of his love for our family.
Q: Anything else we should know about you and your cooking?
Ian: I love all the concepts behind the experimental and hyper-high end cuisine that’s out there. But my style will always be on the rustic, comfort side. Mixing and matching ideas, concepts and flavors is my game!