Ian Robertson brings world-class cuisine to Iowa
Ian Robertson could have picked anywhere in the world to be a chef. In fact, he did exactly that, deploying his elite culinary talents across the globe and cooking in top kitchens in Europe and the biggest-of-big American cities and restaurant scenes. But something was always pulling him back to Iowa.
So for someone who could have landed a gig in any buzzy and award-winning kitchen in any city or any country, what was it that brought Ian and his serious chef cred to Oak Park in Des Moines – and become a semifinalist for Best Chef: Midwest in the 2026 James Beard Awards? For starters, less pressure, more farm-fresh produce than a chef could dream of, bigger backyards, and most importantly, an abundance of authenticity.
“You can just be exactly who you want to be – and it’s a blessing to be out here in this food scene.”
A Globe-Trotting Journey to Oak Park
Ian has a plethora of culinary influences, whether from parts of his childhood spent in both Malaysia and Iowa, or the restaurants scattered across the globe that he’s made his reputation in.
Name a big city around the world, and Ian has likely cooked there. Whether Paris (Gregoire Ferrandi), London (The Fat Duck – a 3 Michelin Star legend), Chicago (Tru and Deer Path Inn) or New York (abc cocina), Ian soaked up knowledge and inspiration in every kitchen he’s worked in and brought that experience with him to create something special at Oak Park – an important part of the revitalization of Iowa’s food scene.
“The Iowa food scene is always evolving,” Ian said. “More and more when you come here, you’re going to find some really unique things because people are just true and honest at expressing themselves.” One could say that the secret ingredient in Iowa’s food scene is the authenticity that Ian talks about. It leads to a lack of posturing or trend-chasing that chefs in other major cities feel like they must do to keep their waitlists full – and creates an environment ripe for originality.
From Farm to Table to Community
Oak Park opened in 2023 to immediate success, being named one of USA TODAY’s best restaurants in the country in 2024. The restaurant, known for American fine dining with a French flair, places a premium on partnerships with local farmers and produce to create farm-fresh dining. The menu is full of traditional dishes Iowans love like spring chicken, juicy steaks, pan-seared halibut, and of course, the now-iconic cherry-bacon glazed Iowa pork chop, the restaurant’s most popular dish from day one.
“It highlights that beautiful Iowa product and showcases it in with a beautiful, almost barbecue flair to it, which I feel like is very Midwest.”
Farm fresh flavor is a point of pride for Ian, citing the access and proximity to local produce, as well as his fandom for regenerative farming.
“Having great produce nearby is also amazing to be able to have at our fingertips,” Ian said with pride. “It’s about getting in touch with local farmers and the produce they have.”
That cyclical nature of support is common in the food scene here, with businesses that provide a helping hand to each other. Whether it’s lending staff to an offsite event for another restaurant or sharing extra produce or dish soap with a friend down the street, Iowans know how to show up for one another.
“We’re there to help each other out.”
Growing Roots in Iowa
Coming back to Iowa hasn’t only benefited Ian professionally, he’s thrived personally as well. In between stints in Chicago and New York, Ian met his future wife, Jess, an aspiring pastry chef in Des Moines. The couple has two children, and now share the kitchen at Oak Park, where Jess is the executive pastry chef.
Ian describes sharing a restaurant kitchen with his wife as “unique and different,” but “luckily, we have the same viewpoint and approach to cooking … Using really good, fresh ingredients to elevate classic flavors we know and love throughout the Midwest, it’s nice to have that partner,” Ian said.
When not working, Ian and his family can be found enjoying one of the best benefits Iowa offers – plenty of affordable personal space with room for grilling and gardening.
“I get nature like I can’t get in a city like Chicago. I lived there for a while, and our backyard here is bigger than any yard I could have had in Chicago.”
In between work and play, Ian’s also focused on giving back to the community, speaking with students about careers in hospitality through ProStart, which is facilitated by the Iowa Restaurant Association Education Foundation, a two-year high school culinary arts and restaurant management curriculum. Those opportunities weren’t as visible when Ian grew up, so providing that roadmap is pivotal to students.
“It’s just nice to talk to young kids in high school and be like, ‘Hey, guess what? You don’t have to be great at school. I [wasn’t]. There’s still an opportunity for you within the community and you can grow with that.’” Ian said. While Oak Park flourishes as one of the state’s premier dining destinations, Ian is paving the way and inspiring the next generation of Iowans who will impact the food and farming scenes throughout the state.
