Chef de Cuisine Ian Winslade

Ian Winslade was born in Waltham Chase, England. As a youth there he searched for a line of work that would support his energetic personality and took a position in the kitchen of an upscale English country inn. Knowing that he had found his niche, Winslade devoted himself to learning in a more formal way and earned his degree in Culinary Arts at Highbury College, Portsmouth in 1980 with the highest of academic honors. Winslade apprenticed at Cafe Royal under chef Yves Farouz in London, recognized by the Michelin Guide as one of Europe's finest restaurants, and later worked at 90 Park Lane in London with celebrated three-star chef Louis Outhier.

Winslade later moved to Bermuda where he worked at the Four Ways Inn as the chef de Partie during which 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 1993 while cooking at a Share Our Strength charity event in Nashville Tennessee, Winslade met Tom Catherall, a prominent Atlanta chef and restaurateur. Catherall offered Winslade the opportunity to join him in opening TomTom in Lenox Square in Atlanta. After six successful years, including the opening of Catherall's second restaurant, Prime, Winslade took a hiatus to join the Buckhead Life Restaurant Group's premiere restaurant BluePointe in Atlanta.

Under Winslade's tenure, BluePointe won impressive accolades including being named one of Esquire magazine's 20 Best New Restaurants in 2000 and mentions in Bon Appetit, Gourmet and Atlanta magazines. BluePointe and Winslade were featured in USA Today, The New York Times, Nation's Restaurant News, and numerous regional and local publications and broadcast programs. Winslade was selected as the Chef of the Year by Atlanta's Creative Loafing in 2000 and Chef of the Year by the United Culinary Arts Association in 2001. He also had the honor of cooking at the James Beard House in February of 2001.

At the end of 2004, Winslade returned to Catherall's Here to Serve Restaurant Group, as executive chef of Shout. The menu of small plates at Shout reflected Winslade's diverse background which includes a love of Asian cuisine culled from his time in Los Angeles.

Winslade's new undertaking as chef de cuisine of Spice Market in Atlanta melds his passion for exotic flavors with that of Vongerichten's, bringing full circle their shared interest in Asian and Asian inspired cuisine. Winslade is excited to bring these bold new flavors of Southeast Asia to Atlanta. Winslade notes, "New York City is the pinnacle of the American dining scene and I am thrilled to be able to share Jean-Georges' vision with Atlanta."