Mélange Travel & Lifestyle Magazine April 2018 | Page 146

I
an was trained in the UK. His
older brother, also a chef, was his
introduction into the industry. Ian
started as a waiter at a hotel - a job he
didn’t particularly enjoy so he asked the chef for
a job in the kitchen. Initially, that job entailed
washing pots as many chefs are required to do,
but he was soon allowed to help prep the cold
food in the Garde manger section. The chef was
impressed and decided to send him to college.
Ian continued working at the hotel during his
college years, to gain on-going experience in
the field and also to earn extra pocket money. Marriage then followed and soon after he found
a job as a Private Chef for a high-end client on
the island. This was a splendid opportunity and
much better, socially, for him and his wife, as the
hours were a lot less demanding than what was
required working at the hotels and restaurants.
With years of experience under his young belt,
a 22-year old Ian returned to Bermuda, eager
to begin his career. He was fortunate to work
at some of the best hotels and restaurants on
the island gaining a vast amount of knowledge
from the chefs he worked with at the time. Living on an island, Ian said, “it is hard to get a
lot of fresh items, many things are shipped in, but
we do have a great variety of fresh fish and Spiny
Lobsters. There are some great local farmers that I
use as often as possible.”
“One of my favorite small
bites is Black Sambuca
flambéed escargot served
on a crispy Wonton.”
- Ian
Ian now runs his own business, Bermudaful
Catering and has many influential clients.
Some of the events he caters to are: weddings,
christenings, high-end dinner parties and beach
parties. His two sons, aged 11 and 9 also keeps
him busy.