Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says.
Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta’s most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vonderichten, and most recently Murphy’s, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast.