Hi, I am Ian, also known as Pirate Chef and have been cheekily operating pop-ups under this name since 2012. I hail from Stroud, Gloucestershire, UK. My love for cooking began at age nine when I started helping my mother make family meals. Honing my skills on the job at various well known gastro pubs in the west country of England and London. After moving up and down the east coast working for the likes of Stephen Starr and the Mandarin Oriental hotel group to name a few. I landed in Denver in 2019 to be near family and was the Head Chef at the Denver Museum of Nature and Science and fell in love with Colorado. During the transition to working from home full time, I was able to focus my efforts on crafting menus for my own business. I strongly believe that food is something to be shared and enjoyed. I look forward to cooking for you.

Notable career highlights:

Executive Chef, Denver Museum of Nature and Science, CO

Head Banquet Chef, Mandarin Oriental, Boston, MA

Senior Sous Chef, Le Diplomate, Washington, DC

Head Chef of The Bull & Last, London, UK

Private In Home Catering, Boston, Washington DC, Los Angeles

For me, cooking is...

A lifetime passion and a way of expressing myself to the world. Most importantly it needs to be tasty.

I learned to cook at...

Started with my Mum then trained on the job for 22 years professional experience

A cooking secret...

love and a good cooking foundation.

My menus

Celiac options

STARTER

All inclusive

Sweet potato soup with chorizo and pumpkin seeds

FIRST COURSE

All inclusive

Shrimp ceviche

MAIN COURSE

Choose 1 dish

Roasted chicken with green mole, hominy, peppers and chayote

Pork carnitas, salsa with house made tortillas

DESSERT

All inclusive

Popcorn panacotta with salted caramel and corn shoots

Pirate Chef

STARTER

Choose 1 dish

Pan con tomate with mixed olives and manchego

Braised oxtail and potato croquette

FIRST COURSE

Choose 1 dish

Shrimp ceviche

Pork belly pupusa with traditional salsa

Seared scallop with green apple puree and pork belly

MAIN COURSE

Choose 1 dish

Pan seared chicken breast with mole verde and aromatic rice

Pan seared scallops, creamy grits with sweet and spicy pepper stew

DESSERT

Choose 1 dish

Banana foster with house-made rum & raisin ice cream

Home-made blueberry cheesecake ice cream

Omakase

STARTER

Choose 2 dishes

House made shrimp shumai with ponzu sauce

Pork belly larb with soy sauce pearls and crispy shallots

Chicken congee with green onions 63 degree egg and Sichuan pepper oil

Sashimi

FIRST COURSE

Choose 1 dish

Pork belly boa buns with peanuts and green onions

MAIN COURSE

Choose 1 dish

Crispy roast duck with steamed sesame bok choy and sour cherry sauce

Chicken katsu curry with sticky rice and steamed green vegetables

Shrimp green curry with bamboo shoots, yu choy, rice noodles

DESSERT

All inclusive

Yuzu and white chocolate mousse with an exotic fruit salad

Viva la France

STARTER

Choose 2 dishes

1/2 dozen oysters served with a champagne mignonette

Mushroom tart with a tuffle bechemel and topped with shimeji mushrooms

FIRST COURSE

Choose 1 dish

Rustic seafood stew with fingerling potatoes crostini and rouille

French onion soup

Chicken liver pate served with brioche and red onion marmalade

Salade aux lardon. a frisse salad served with bacon lardons croutons and a poached egg

MAIN COURSE

Choose 1 dish

Coq au vin with caramelized pearl onions, carrots and bacon lardons

Beef bourgeon with pomme puree crimini mushrooms and carrots

Duet of lamb with Israeli couscous carrot puree and harissa yogurt

DESSERT

Choose 1 dish

Banana foster with house-made rum & raisin ice cream

Apple tart tatin with house-made vanilla ice cream

Floating island on a pool of creme anglaise with caramel and almonds

Italia

STARTER

All inclusive

Seasonal Arancini

Bruschetta and Burrata

FIRST COURSE

Choose 1 dish

Squash tortellini with brown butter and sage

Pan seared branzino with white beans, chorizo and confit tomato

MAIN COURSE

Choose 1 dish

Red wine braised beef cannelloni served with garlic mushrooms and creamed Tuscan kale

Tuscan style braised rabbit leg with spinach puree and house made pappardelle

Brigole served with creamy polenta, kale, and red wine sauce

Chicken picatta, roasted brocolini and roasted fingerling potatoes

DESSERT

All inclusive

Popcorn panacotta with salted caramel and corn shoots

Ricotta pie with amaretti crust with biscotti

Show me more

Chef Ian's reviews

4.42

•

4 services

Hi! The food was amazing! Ian was on time and every dish was awesome. The only slight issue was that they left all the dirty plates in the sink, and for an expensive dinner I assumed that would have been cleaned up at the end.

Ian did an outstanding job. The food was amazing and exactly the date night experience we had in mind. Would definitely recommend.