Mission + Market and Zakia

Chef Ian Winslade's career started at New York's Le Bernardin, progressing from the bakery to sous chef under Eric Ripert. Winslade's first 15 years focused on French cuisine, while his California period ignited a passion for multicultural dishes and fresh, local produce. Over 20 years in Atlanta, Winslade has shaped its dining scene through roles in top spots like Bluepointe, Spice Market, Market by Jean-Georges Vongerichten, and ending as the executive chef of Murphy's and Paces & Vine.