Speaker Profile

Ian is a qualified chef and butcher with tertiary qualifications in catering management, marketing, wine evaluation, business, and financial management.

Ian has operated at Head Chef and General Manager level multifaceted restaurant and catering operations both domestically and internationally for over 40 years. These operations have included ownership of three licensed restaurants, catering businesses, pizza home delivery business together with registered club and venue contracts.

Over a 20-year period Ian has held numerous Industry and Association positions and worked as a Hospitality consultant to the trade.

Since 2011 Ian has owned and operated Martins Ridge Farm, a 90-acre regenerative farm, located at Conjola on the South Coast of NSW.

With a full commercial kitchen located on the farm, Martins Ridge not only produces the food but also controls it’s processing and sells direct to consumers through farmers markets, online sales, restaurants, caterers and selected retail outlets.

As well as producing pasture raised pork, beef, and a range of Charcuterie products such as bacon, salami, pancetta, lonza and capocollo the farm offers courses in Charcuterie products, butchery and sausage making and well as a licenced event space for on farm hospitality experiences.

Ian is passionate about food provenance, food production transparency and working with the land in farming practises and food creation.