Originally from New Jersey, Ian began cooking in New York State’s Finger Lakes region in 2004 and cooked in several restaurants across the state while attending Ithaca College to get his degree in Photography. In 2011 he moved to Denver, attended Johnson & Wales University for Culinary School, and began working at Frasca Food & Wine as a line cook. He was promoted to Sous Chef and then to Chef de Cuisine in 2015. During the development stages of Tavernetta he had the opportunity to travel throughout Italy and cook at numerous restaurants for inspiration and research. Through his travels, he brings a deep understanding of Italian culture and cuisine to the menu of Tavernetta.