Ian Winslade has taken over as Executive Chef at Murphy’s in Virginia-Highland, Atlanta.
“Being able to work in this quintessential neighborhood restaurant is a real breath of fresh air for me. I look forward to helping Tom continue to evolve Murphy’s and develop new ideas to build on Murphy’s tradition of great food.†– Chef Ian Winslade
Chef Winslade’s goal is to “cook with integrity,†utilizing fresh ingredients and clean flavors, emphasizing owner Tom Murphy’s vision for Murphy’s — an archetypal wine country restaurant. New menu additions include a Grilled Café Steak with Black Sesame Mustard Sauce and Sliced Portobello; a Red Wine Miso Glazed Pork Tenderloin with Green Lentils and Potatoes; as well as Roasted Arctic Char with Lemon Risotto, Wild Mushrooms and Parmigiano Reggiano.
As a young man from Waltham Chase, England, Chef Winslade worked in the kitchen of an upscale country inn and found the fast-paced environment fit well with his energetic personality. Having found his niche, he enrolled at Highbury College, in Portsmouth, to formally study professional cooking. Ian continued his education under Chef Yves Farouz at London’s Café Royal, and then worked with famous French Chef Louis Outhier at London’s 90 Park Lane. Chef Winslade also worked closely with Jean-Georges Vongerichten to open Spice Market and Market, housed in W Midtown and W Buckhead, here in Atlanta. He served as opening Executive Chef at Buckhead Life Restaurant Group’s Bluepointe.
Most recently Winslade worked in the kitchen of the The Fifth Street Café and the Buckhead Bottle Shop, both managed by AD Alushi and the ADI Restaurant Group.
