A path forged in some of the best kitchens in America.
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. He worked his way from the bakery to the kitchen as a sous chef under the esteemed Eric Ripert. He was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica.
Flavor and depth in everything.
While Winslade says the first 15 years of his training and career were almost entirely in the French style and tradition, it was his time in California that sparked his immersion in multicultural cuisine and allowed him to experiment with the abundance of fresh regional produce on offer at local farmers markets.
A celebrated global Southern chef.
Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, on the precipice of Atlanta’s evolving culinary scene, preparing for the global spotlight of the 1996 Olympics. He then worked in the kitchens of some of Atlanta’s most recognized and celebrated institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten. Most recently, he served as executive chef of Murphy’s, the Virginia-Highland bistro, and Vinings’ Paces & Vine.
At Mission + Market, Winslade is excited to have the creative freedom and trust in his diners to create inventive and simple-sounding but complex food. He enjoys bridging the classical training of his early career with the global influences and the produce-driven culinary approach he experienced during his time on the West Coast.
Jonathan Akly, Mission + Market’s cofounder, has been immersed in the restaurant industry for nearly his entire life. Akly, a native Atlantan, comes from a hospitality industry family: his father, Tony, operated several restaurants in Atlanta, and later founded his award-winning design firm, Restaurants Consulting Group, Inc. “I spent a lot of my youth in the offices and kitchens of the restaurants,” Akly says.
After heading from Atlanta to Athens to earn both his bachelor’s in finance and his law degree from the University of Georgia, Akly returned to Atlanta to practice law in 2006, and ventured out to open his own hospitality-focused firm, Akly Law Group, in 2007. Not being one to stay away from the restaurant scene for too long, Akly and his brother Ryan collaborated in 2010 to open Three Sheets, a sophisticated bar, lounge, and event space in Sandy Springs.
While Akly still practices law, he has an innate passion for the excitement and challenges of running a restaurant — and that passion is in his DNA. With Mission + Market, Akly is thrilled to combine decades of exposure to restaurant operations, his business savvy, and his lifelong love for hospitality in one exciting venture.
"We want guests to connect with the space and then be surprised by the flavors of our menu."