Ian Farrell
Culinary Director
Brian Anderson
Director of Operations
No need to take whisks
Some only dream of cake.
Others bake it happen.
Growing up surrounded by freshly baked goods at his parent’s bed and breakfast in Ireland, Pastry Chef Ian Farrell started baking at an early age and knew cooking was where his passion lay. After completing culinary school in 1992, Ian worked at two of Dublin’s top restaurants, La Stampa and Le Chateau. During this time he competed in cooking competitions winning gold medals on a national and international level. In 1993 he returned to school to complete the baking programme at Dublin College of Catering.
On a whim, Ian moved to New York in 1994 to work at the Russian Tea Rooms as assistant Pastry Chef. After working in New York and traveling across America to the bay area, he fell in love with the states and the diversity it offered both in its people and its cuisine.
He refined his skills as a pastry chef in some of San Francisco’s top bakeries including Noe Valley Bakery, Citizen Cake and Creative International Pastries. His sense of chocolate was nurtured while working for San Francisco chocolatiers Alfred Schilling and Michael Recchuitti.
Now at the helm of Bakery 350, Bon Appétit’s in-house bakery, Ian proudly creates delicious, high end desserts using local and sustainable ingredients. Made from scratch each morning, the pastries and sweets are the product of Chef Ian’s creativity with flavors and styles.
Located in San Francisco, CA