As a child food played a large roll in Chef Ian Boden’s life.  With an early fascination fostered by his parents Chef Boden took his first step in to the restaurant business with Chef Marc Fusilier who became a member of an exclusive group of only 40 French born chefs living in the United States called Maitre de Culinar de France (Master of French Cuisine).   While working with Chef Fusilier, Chef Boden had the privilege of assisting in the 100th Escoffier Anniversary Dinner, which is held every 50 years. 

After spending four years with Chef Fusilier Chef Boden attended New England Culinary Institute in Montpelier Vermont and received an Associates Degree in Culinary Arts.  While attending NECI Chef Boden interned with yet another MCF, Chef Alain Lecomte at Prince Michel Winery.

After culinary school Chef Boden moved to New York City to work with Chef Philippe Bertineau and Francois Payard at Payard Patisserie & Bistro on the Upper East Side of Manhattan.  In his time there Payard received a two star review from the then New York Times food critic and now editor of Gourmet Magazine Ruth Reichel.  Next Chef Boden moved on to Judson Grill in midtown Manhattan to work with Bill Telepan where his love for fresh local and seasonal produce and meats got it’s start.  Judson Grill was also awarded a wonderful review form Ruth Reichel of the New York Times once again, but this time it was three stars. 

After a brief hiatus from cooking to travel and enjoy New York, Chef Boden dove back in and landed his first chefs job at age 25 at a struggling restaurant on the Lower East Side of Manhattan.  After a short stint chef Boden was quickly offered another job at Carne Restaurant an upscale steak house on the Upper West Side of Manhattan. Even though he is no longer there some of his menu items remain. 

Before moving back to his native Virginia Chef Boden was the Executive Chef of Home Restaurant, a New York institution in Greenwich Village.  This is where Chef Boden was able to spread his wings and really dive into what it means to be a chef.  During his time at Home, chef Boden was able to develop long-term relationships with local farmers.  He was also invited to participate in several events such as Share Our Strengths, Taste of a Nation, New York Farm Day, Meet the Chefs, among others.  Chef Boden was also invited to host an event at The James Beard house were he served a sold out 9 course menu and received rave reviews.

With the opening of The Staunton Grocery Chef Boden’s ten years in New York City and now nineteen years in the kitchen have come together seamlessly in his vision for what a restaurant should be.  The doors opened in January 2nd 2007, to rave reviews, bringing foodies to Staunton from Northern Virginia, Washington DC, Charlottesville, Harrisonburg and Lexington.  Chef Boden’s farm to fork philosophy has had the media, farmers and guests becoming loyal followers and his ethos.  With the addition of Farm To Fork Catering by The Staunton Grocery Chef Boden now brings his farm fresh contemporary Virginian cuisine to people’s homes and special events.

Chef Boden and The Staunton Grocery have been feathered in several publications including Southern Living, Virginia Living, Garden & Gun Magazine, Edible Blue Ridge, In The Kitchen, Meet The Farmer, Channel 3 News, Northern Virginia Living, Atlantic Monthly, The New York Times, New York Magazine, New York Post, and Time Out New York among others.