According to LinkedIn, Ian Hock has held a variety of positions in the food industry. As a result, he began his career as a full-time Tournade, Cheesemaker at Fruition Restaurant in early 2013. Then came Luca D’italia in Denver, Colorado for six months, followed by a Chef de Partie position at New York City’s Blue Hill Restaurant.
He worked as a freelance web developer and graphic designer between 2014 and 2017.
Ian remained full-time responsible for Jesup Hall restaurant for another three years, first as a sous chef and then as chef.
Thus, in 2020, he worked briefly at Don Memo’s, collaborating with the Executive Chef and Chef/Owner on the restaurant’s concept, direction, and menu. Finally, Ian served as the Lead Baker for Flour Water Salt Bread from August to November.
