British-born and Australian-based, Ian Curley is one of the nation’s most awarded chefs. With an enduring 25-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants – including nine years at The Point Albert Park and more than a decade with the European Group – Ian’s food is much-loved for its accessible approach and simple philosophy… He cooks the food he loves to eat, across all cuisines.

His signature style is European fare of the highest quality, with classic French underpinnings – a legacy from the rigorous training he received early in his career in the kitchens of London. Currently, Ian is co-owner and chef at French Saloon and Kirk’s Wine Bar, and Director of restaurant consultancy group Exec Chef.

Ian’s skill lies in ensuring each guest receives restaurant-quality food, something he credits to a personalised, honest approach when designing his menus, and meticulous planning. He has consulted for and worked with a number of brands including The Melbourne Racing Club’s Black Caviar Restaurant and Committee Room since 2013, Craig’s Royal Hotel in Ballarat and regular TV appearances on Channel 7’s Conviction Kitchen (which he hosted), MasterChef Australia, Yes Chef and Postcards.

Ian is a dedicated Ambassador to the Pancare Foundation and works closely with his other chosen charities, Soldier On Australia and Battle Back Britain. He supports the Australian food and restaurant industry each year at the Taste of Port Douglas and Noosa Food & Wine Festival.