 |
 |
 |
|
||||||
 |
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
|
|
|||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ian Winslade: Executive Chef of Shout by Ann Lovett Ian Winslade, the prior executive chef of glamorous Bluepointe, originally hails from Waltham Chase, England and is now at Tom Catherall's happening Shout. He arrived in Atlanta in the early 1990s and since that time, has proven himself to be a respected addition to the city’s culinary scene. Incredibly talented and passionate about his work, Ian brings class, fortitude and innovation to the table. As a lad in England, Ian worked in the kitchen of a high-class country inn and found the fast-paced environment to be compatible with his high-energy personality. Having found his niche, he then proceeded to formally study culinary arts at Highbury College, Portsmouth. He graduated in 1980 with the highest of academic honors. Following graduation, Ian first apprenticed under Chef Yves Farouz at London’s Café Royal and then worked with French Chef Louis Outhier at London’s 90 Park Lane. Farouz and Outhier, both revered European chefs, introduced Ian to the world of nouveau cuisine. Essentially, nouveau cuisine -- a bold concept in England during the 1980s -- promoted lighter, fresher sauces over the more traditional sauces, which were often heavy and less flavorful. From England to Bermuda … After sharpening his London-learned nouveau cuisine expertise, Ian opted for a change in lifestyle. As he explained, during the 1980s, chefs in England made minimal pay at best and kept grueling hours. Tired of working split shifts and being financially-strapped, Ian opted to move to Bermuda, where he assumed the role of chef de partie at the Four Ways Inn. While there, he enjoyed a saner schedule and (not surprisingly) an improved standard of living; he also learned how to deal with restaurant volume -- something he had not been accustomed to in London. From Bermuda to New York … During his stint in Bermuda, Ian was invited to work as the sous chef at Le Bernardin – a four-star NYC restaurant – an invitation he gladly accepted. In recollecting his career’s various stages, Ian refers to his time at La Bernardin as the most eye-opening and influential. A seafood specialty restaurant, Ian was given a great deal of direction during his five years there. In fact, he rose from sous chef to having complete responsibility for all kitchen operations. From New York to California … The next stop on Ian’s culinary roadmap was the post of executive chef at Opus, a trendy Santa Monica restaurant that “flashed” during the early 1990s. According to the Buckhead Life Restaurant Group Web site, “It is there that he blended his classic European background with contemporary creativity imbedded in California Pacific Rim cuisine.” Although Ian enjoyed his time at Opus, the restaurant ultimately fell victim to an ill-timed debut. Its grand opening (two months after the Rodney King beating) and first year witnessed city-inflicted evening curfews and citywide riots, not to mention a slew of freak mud landslides that tore through Southern California. All things considered, Ian turned his attention back to the Eastern United States and headed to the South. Last stop … Atlanta Upon moving to Atlanta, Ian was chosen by Pano Karatassos, co-founder of the Buckhead Life Restaurant Group, to serve as the executive chef of a new and cutting-edge restaurant concept, Bluepointe. Since its 1999 debut, Bluepointe has won numerous local and national accolades. What’s more, Ian has been selected for several chef-specific guest features, honors and achievements. A hard worker who believes in leading by example, Ian runs a disciplined and efficient kitchen. He welcomes new ideas, promotes teamwork and values the importance of learning. As a result, his staff’s turnover rate is uncommonly low. He now resides at Shout where he promises to create even more amazing cuisine. Ian’s diverse, international experience aside, his philosophy on food is fairly straightforward, as is his style of cooking. He strives to be “true” to both food and flavor, using only top-shelf products to yield consistency and simplicity. He claims that our palates can only identify three main flavors. Hence, he aims to accentuate a food item rather than compliment or contrast it. By elevating and subtly accentuating the product, the final dish is true to its innate flavor and thus more appealing to the palate. Outside of cooking, Ian’s interests and aspirations extend beyond the fusion scene. From a personal standpoint, he tries to maintain a healthy diet. To that end, he and his wife are keen on Mediterranean-style cooking, be it Spanish, Greek or Italian. His long-term goals include writing a cookbook and starting a consulting business, in which he would provide advice for the conceptual development of restaurants. He plans for the cookbook to be a compilation of the best recipes he has encountered throughout his career. In essence, it would be a biographical outline of his “philosophical development” as a chef. Pleased to have found a home in Atlanta after years of experience elsewhere, the local dining scene is pleased to have him and richer because of him. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Executive Chef Ian Winslade | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
.jpg)
