Ian Scaramuzza

Born in Maryhill, Glasgow, Ian started his career at House for an Art Lover in Glasgow's Bellahouston Park, and from there went on to work at Etain, a Terence Conran restaurant, with Geoffry Smeddle & Neil Clark .

In 2007 he joined Andrew Fairlie at his prestigious 2 Michelin Star restaurant at Gleneagles. Starting as a Commis Chef, he quickly progressed through the ranks to become Sous Chef, before leaving at the end of 2011.

A move to London in early 2012 saw Ian join Claude Bosi at his 2 Michelin star Hibiscus. Initially joining as Sous Chef, he quickly took over as Head Chef where he remained for 4 years.

In 2015, Ian became only the 2nd Scottish chef since Andrew Fairlie in 1984 to win the prestigious Roux Scholarship, a win that would take him on a three month stage in January 2016 to Corey Lee's 3 Michelin Star Benu, in San Francisco. Having been offered sponsorship, Ian is currently awaiting visa clearance to return to San Francisco and continue working with Corey in his new concept restaurant, In Situ.

At the moment Ian is working at the Clove Club in London, recently ranked no. 26 in the World's 50 Best, whilst working on a very exciting project with esteemed New York chef Dan Barber from Bluehill Farm at Stone Barns.

Ian has been very fortunate that his career has taken him all around the world, to the US, Hong Kong and Singapore to name but a few, but he is delighted to be back in Glasgow for this year's Scottish Chef's Conference!