Chew The Fat With Chef Craig

Ian Boden is known for his intensity and attention to detail. Food in it’s most natural form inspires Ian to create cuisine that fits with his Shenandoah Valley surroundings. Listen in to Chew the Fat as Ian shares his life and heart with us. You will find his culinary journey inspiring and his culinary mind full of passion. Join us for our own journey into what drives Ian to excel! It’s all here on Chew the Fat with Chef Craig.

Ian Boden’s Bio:

As a child, food played a large role in Chef Ian Boden’s life. With an early fascination fostered by his parents, Chef Boden took his first step in to the restaurant business with Chef Marc Fusilier, who became a member of an exclusive group of only 40 French born chefs living in the United States called Maitre de Culinar de France (Master of French Cuisine). While working with Chef Fusilier, Chef Boden had the privilege of assisting in the 100th Escoffier Anniversary Dinner, which is held every 50 years.

After spending four years with Chef Fusilier, Chef Boden attended New England Culinary Institute in Montpelier, Vermont and received an Associates Degree in Culinary Arts. While attending NECI Chef Boden interned with yet another MCF, Chef Alain Lecomte at Prince Michel Winery.

After culinary school, Chef Boden moved to New York City to work with Chef Philippe Bertineau and Francois Payard at Payard Patisserie & Bistro on the Upper East Side of Manhattan. In his time there Payard received a two star review from the then New York Times food critic and now editor of Gourmet Magazine Ruth Reichl. Next, Chef Boden moved on to Judson Grill in midtown Manhattan to work with Bill Telepan where his love for fresh local and seasonal produce and meats got its start. Judson Grill was awarded a wonderful review form Ruth Reichl of the New York Times once again, but this time it was three stars.

After a brief hiatus from cooking to travel and enjoy New York, Chef Boden dove back in and landed his first chefs job at age 25 at a struggling restaurant on the Lower East Side of Manhattan. After a short stint chef Boden was quickly offered another job at Carne Restaurant, an upscale steak house on the Upper West Side of Manhattan. Even though he is no longer there some of his menu items remain.

Most recently Chef Boden was the Executive Chef of Home Restaurant, a New York institution in Greenwich Village. This is where Chef Boden was able to spread his wings and really dive into what it means to be a chef. During his time at Home, chef Boden was able to develop long-term relationships with local farmers. He was also invited to participate in several events such as Share Our Strengths, Taste of a Nation, New York Farm Day, Meet the Chefs, among others. Chef Boden was also invited to host an event at The James Beard house were he served a sold out 9 course menu and received rave reviews.

Chef Boden has also been seen in publications such as Atlantic Monthly, The New York Post, The New York Times and Time Out New York among others.

After ten years in New York City, Chef Boden Could not be happier to be back in his home state of Virginia. With the opening of The Staunton Grocery, Chef Boden has managed to work closely with local farms to create his ever changing menu that features local grass fed beef, heritage pork, organic free range chickens and artesian breads and cheese. His long-term goal is to source all raw ingredients form the beautiful Shenandoah Valley. He looks forward to sharing the bounty of the valley with you.

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.