Food Events

Meet Guest Chef Ian Boden, Maude & The Bear

Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation.

Meet Chef Tyler Johnston, Field and Main

From Michelin Stars to cooking under the stars, from the sea to the city, Chef Tyler brings a spectrum of experience and exposure to the culinary diversity redolent in our region. He has held positions such as the Junior Sous Chef at Rose’s Luxury and Executive Sous Chef at Mirabelle in Washington DC.

Prior to his city stint, he ran several seafood concepts in and around his home in Hampton Roads. Most recently, he was the Chef de Cuisine at the elemental food truck-cum-outdoor seasonal restaurant known as Sumac in Sperryville.

Ultimately, his love of fresh, local, and sustainable sourcing brought him to Field & Main as executive chef, where he is able to showcase not only his creativity, technique, and depth of flavor, but also his commitment to the planet and to supporting the ecosystems that support us.