Executive Chef of ever popular European Group venues, Ian Curley is a very busy Chef. With three venues, three kitchens and a team of over 30 staff, the pace never quite slows for Ian.
Ian departed The Point, Albert Park in September 2006 to take the top job controlling the kitchens of European, City Wine Shop, Melbourne Supper club, and the new Siglo bar. Ian is known as the “meat man: around town” and has since introduced many classic dishes that have always inspired him. A talented chef, he has become renowned for his creative, delicious meat dishes, created only with the best quality produce available in the country.
Ian Curley was born is Coventry, England in 1964. He attended the Henley College of Catering Studies and Further Education before moving to London to begin training as a chef. One of his first positions in a kitchen was as Chef de Partie and First Commis Chef at the Hyatt Carlton Towers Hotel in London. He spent several years training in England, including stints at Sutherlands Restaurant in Soho, before moving to Australia in 1988.
Ian is considered one of Australia’s first class chefs, having worked as Head Chef in a number of Melbourne’s top restaurants.
Ian joined The Point in 1996 and it was here that he was finally able to develop his own style of cuisine and contribute to the restaurant’s growing success. After three years in the position, Ian left to take a position at Stella in Spring Street, Melbourne.
In 2001, he returned to The Point as Group Executive Chef to assist in the development of the property as a whole - the formal upstairs dining room, the casual downstairs café and the large function spaces. In 2006 Ian returned “home” to the old Stella location which is now the City Wine Shop linked to the European group.
Other than cooking, Ian enjoys trying to lower his golf handicap below 16 at the Heritage or National golf clubs where he is a member and supporting his beloved Chelsea Football Club in the English Premier League.
Ian Curley’s philosophy has always been the same, “to create imaginative, honest and flavoursome food’ - it’s as simple as that.
