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 Vongerichten, 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.
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."