If we had to choose two words to describe Ian, it would be passionate and fearless. He is a brewer, a chef, an ice cream maker, a gardener, a beekeeper, and a modern day MacGyver.
His cooking career started at the young and eager age of 14. From there he went on to graduate from New England Culinary Institute and then travelled from one kitchen to the next learning his trade. Working at the acclaimed Black Point Inn in Prouts Neck, Maine, for the highly awarded Chef Mavro in Honolulu, Hawaii, and the Ritz Carlton in Dana Point, CA before finding a home in Boulder, CO. In Boulder, he spent hours behind the lines at Q's, Jax Fish House, Rhumba, and Centro; winning numerous awards and accolades like an appearance on National Television on The Cooking Channel’s Unique Eats, earning “Denver’s 10 Best New Restaurants” and “Denver’s Best Restaurants” by 5280 Magazine as well as highlighted in national publications including Tasting Table and Sunset Magazine. As well as winning the silver medal at the 2014 Great American Beer Festival for his LOCH Wee Heavy Scotch Ale, "Best Brewpub" from Westword and being named "6 Beer and Food Innovators" by Draft Magazine after opening his first restaurant, BRU handbuilt ales & eats.
Today, Ian has expanded his culinary mastery to ice cream by opening Heifer and the Hen. And at his newest venture you can once again taste the soul and passion he puts into his craft.