Ian has been cooking professionally since 1989 and working at the epicentre of London’s hospitality and catering industry. During this time he has worked and cooked  alongside some of Europe’s most celebrated chefs in 5 star hotels (The Dorchester and Savoy), Michelin Star restaurants (1* Quo Vadis and 3* La Tante Claire), as part of Marco Pierre White's brigade at The Criterion Restaurant and MPW in Canary Wharf and a baker at The Bluebird Bakery in Fulham Road. He rose to become head chef at some of London’s most notable modern eateries, including St. Martin's Lane Hotel St. M restaurant and Meza in Wardour Street for Conran. After getting engaged, Ian left conventional kitchen brigades and spent almost 4 years in product development creating ready-meals as a development chef. His work as a chef has taken him overseas to Barcelona, Los Angeles, Miami, New York, Milan, Paris, Dubai, Seoul and most recently Riyadh in 2020-21. Ian holds a 1st. Class BA (Hons) Degree in International Culinary Arts as well as being a qualified hands-on teacher at the University of West London and at Westminster Kingsway College. Ian is advanced DBS certified (Sept 2019) and enjoys teaching students from 9 years old and up. Ian is a partner and Co-Founder of CulinaryConcepts.

In 1992, Giselle relocated from the USA to London, starting a career in Sales and Marketing with the International Hotel and Events industry. She has experience working with luxury properties in London, including; The Dorchester; the design hotels of St Martins Lane and the Sanderson; and the unique and exotic Sun International Resorts & Hotels in Africa. Giselle holds a BA (Hons) in International Relations and an MA in International Hotel and Tourism Management. Giselle is a freelance Sales and Marketing consultant, our food photographer, website designer, and a partner and co-founder of CulinaryConcepts.