Growing up in the summer community of Beach Haven, New Jersey, Ian Maschal got his start in the industry early, helping out at his family’s ice cream store, chowder shop, and fudge shop during the busy season.
After high school, Ian decided to pursue his love of food and hospitality and attended Johnson and Wales University in Rhode Island where he received his culinary degree. During this time he interned with the New England Patriots and eventually became the sous chef in charge of catering operations for the 89 private suites.
In 2009, Ian relocated to Boston and took a position as sous chef at Chef Barbara Lynch’s Sportello before moving next door to Menton, Chef Lynch’s Relais & Chateaux fine dining property. There, Ian began as entremet, working his way up through every position until he became sous chef. He left in 2013 to become the executive sous chef at Boston Chops before taking a four month culinary tour of Asia. While traveling through Thailand, Laos, Vietnam, and Japan, Ian learned as much as he could about culinary traditions while also partaking in as much adventurous eating of local dishes as he could- the stranger, the better!
Ian returned to the states and worked at two restaurants in NYC before relocating to Boston to work with Chef Colin Lynch at Bar Mezzana. He joined the opening team of Eventide Fenway as the Chef de Cuisine in October 2017.