Ian-ScaramuzzaIan Scaramuzza

Trained with Corey Lee at Benu in San Francisco.

Ian will soon take up his new position at In Situ, chef Corey Lee’s new restaurant in the San Francisco Museum of Modern Art. The menu is unique and features a signature dishes of a wide range of famous chefs from around the world.

Ian was part of the recent thought-provoking food waste pop-up, wastED, a collaboration between Selfridges London and New York chef Dan Barber. He has also been working with Clare Smyth on the development for her new restaurant Core, which is due to open in Notting Hill this summer.

Ian was head chef at 2 star Michelin restaurant Hibiscus, in London when he won the competition. He beat five other finalists who all prepared ‘Turban of sole and salmon à la marinière’ at a cook-off held at Westminster Kingsway, London on Monday 30 March.

Michel Roux Jr said: “Ian’s dish was straightforward, not too elaborate but the taste and technique won the day. He used the truffle superbly, it shined, and balanced well with the sorrel which can be quite tart. All the judges enjoyed it and we had a good feed.”

Alain Roux added: “Ian stood out because he showed us an excellent all round performance. Ian is a talented, yet humble chef, he will make a great scholar.”

Ian Scaramuzza, chose to stage at Benu

The 2015 Roux Scholar, Ian Scaramuzza, chose to stage at Benu in San Francisco under head chef Corey Lee, and now, thanks to the support he had from the unique network of Roux scholars, he will be taking up a permanent position there later this year. Neil Gerrardlistens in as Scaramuzza talks to Alain Roux.

Born in Glasgow, Ian started his career as an apprentice at House for an Art Lover, a museum in Glasgow catering for functions and weddings. He went on to work at Etain for a year, with Geoffry Smeddle. From there he joined Andrew Fairlie at his restaurant within the Gleneagles Hotel, Auchterader, Scotland. Starting as a commis chef in 2007 he quickly progressed through the ranks to sous chef. He left Andrew Fairlie’s at the end of 2011 to move to London where he joined Claude Bosi as sous chef at 2 Michelin star Hibiscus where he was promoted to head chef within 6 months.

Ian has worked hard to develop his craft as a chef by constantly seeking opportunities for experience, while with Andrew Fairlie he did stages with 1999 Roux Scholar and 2 Michelin star chef Sat Bains in Nottingham, at 2 star De Pastorale in Antwerp and 3 star restaurant De Leest in Holland.

Speaking after his win Ian said: “I enjoyed it. It was tough but I was quite happy, although a little panicky at the start. The pressure of the competition got to me a bit. I’d have loved an extra ten minutes to improve the presentation. It was a good tough dish, nothing I’d cooked or even seen before, a pure challenge.”