Chef Biography
Ian Winslade was born in 1964 in Waltham Chase, England. After graduating in 1983 from Professional Cookery at Highbury College, he apprenticed at Café Royal in London, worked his way up to chef de partie at 45 Park Lane in London, and in 1986 he moved to Bermuda. In 1987 Chef Winslade was first line cook at Le Bernardin under Great Chef Eric Ripert, and five years later in 1992, he was opening chef at Opus Restaurant in Santa Monica, California.
In 1993, he was brought to Atlanta by Great Chef Tom Catherall to be opening chef at Tom Tom’s Bistro, one of the new Here-to-Serve restaurants. In 1995, the Great Chefs television crew showed up to tape Chef Ian for their Great Chefs of America series for the Discovery Channel.
In 1999, Chef Winslade moved on to be the executive chef of Pano’s Buckhead Restaurant Group’s BluePointe Restaurant until 2004 when he joined Great Chef Jean-George Vongerichten’s Culinary Concepts. In 2011 he joined Murphy’s Atlanta as chef, and consults as Culinary Director of Comfort 3 LLC and their restaurants.
Recipes
BBQ Salmon on White Cheese Grits
Serving: 4 Print BBQ Salmon on White Cheese Grits By Great Chefs October 4, 2015 For this layered but easy to eat entree, Chef Winslade lays a foundation of white grits enlivened with fresh poblano and anaheim chilies and enriched with Jack cheese. The chef uses quick-cooking grits that take seven minutes to prepare. Next […]