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As a young man from Waltham Chase, England, Ian worked in the kitchen of an upscale country inn and found the fast-paced environment fit well with his energetic personality. Having found his niche, he enrolled at Highbury College, Portsmouth, to formally study professional cooking. He graduated in 1980 with the highest of academic honors. After College, Ian continued his education under Chef Yves Farouz at London’s Café Royal, and then worked with Famous French Chef Louis Outhier at London’s 90 Park Lane. These two great Chefs introduced Ian to the world of nouvelle cuisine, which was essentially a bold French food revolution in Europe during the 1980s, turning the Culinary World onto a new way of cooking and thinking about food.

Ian later moved to Bermuda where he worked at the Four Ways Inn as a Chef de Partie, during which time he was invited to work at New York’s four-star Le Bernardin, where he began in pastry and ultimately was responsible for the total operation of the kitchen, as Chef Eric Ripert’s sous chef. His next role was as executive chef of Opus in Santa Monica, California. At Opus Winslade blended his classic European background with the creativity of California Pacific Rim cuisine.

In anticipation of the Olympic Games coming to Atlanta, Ian then relocated to Georgia, and helped Local Celebrity Chef, Tom Catherall, to open TomTom, and then Prime Steakhouse. Ian then took on the job of Opening executive chef at Bluepointe. Ian then signed on with Culinary Concepts by Jean-Georges, to open two outposts, in the W Midtown and W Buckhead hotels, of Jean-Georges Vongerichtens diverse concepts. Winslade was ultimately responsible for Food and Beverage for both signature restaurants, as well as room service and banqueting, rounding out his vast experience.

To diversify himself further, Ian was instrumental in opening the very popular Buckhead Bottle Bar in 2010. Conceptualized as a great bar with great food, Winslade's role was crucial to executing this concept successfully.

Incredibly talented and passionate about his work, Ian brings class, fortitude and innovation to Murphy's. His philosophy on food is straightforward, as is his style of cooking. He strives to be “true” to both food and flavor, using only top-shelf products to yield depth and simplicity. He acknowledges that our palates clearly identify three main flavors. Hence, by elevating and subtly accentuating the product, the final dish is true to its innate flavor and thus more appealing to the palate.