07/16/2024
Rappahannock is pleased to welcome Ian Boothman as its new executive chef, bringing over two decades of culinary and leadership experience. Ian's journey in the culinary world is marked by his passion for food, innovative menu creation, and strong leadership skills.
Ian began his career as a Line Cook at Le Bec Fin in Philadelphia under Chef Georges Perrier, honing his skills in butchering, sauce work, and French techniques. He advanced quickly, becoming Chef de Cuisine at Supper, a farm-to-table concept in Philadelphia. He later joined Morimoto, where he learned Japanese techniques from Iron Chef Masaharu Morimoto.
Ian went on to flourish at SBRAGA under Top Chef winner Kevin Sbraga, earning accolades including a spot on Philadelphia Magazine's Top 10 List.
Ian's leadership was further recognized as he became Executive Chef at the Schulson Collective, a portfolio of 13 different restaurant concepts, personally managing Double Knot, Graffiti Bar, and SAMPAN, all under the mentorship of Chef Michael Schulson.
Moving to Richmond, VA, he became Corporate Chef for Richmond Restaurant Group, overseeing such seafood concepts as East Coast Provisions, The Hard Shell, and West Coast Provisions, all under Chef Michelle Williams.
Ian's dedication to the culinary arts has been recognized with several awards, including Best 30 Under 30 and multiple accolades from Philadelphia Magazine and Zagat.
Ian replaces Chef Adam Campbell, who served as executive chef of Rappahannock for two years before leaving to pursue a personal business venture in Washington, D.C.