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Ian Kapitan
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Created: July 02, 2012
About Me
Growing up in rural Canada, Chef Ian Kapitan is no stranger to butchering and farm work. After moving to Toronto to pursue photography as a photographic assistant, and supplementing his income washing dishes to pay the bills, his talent was quickly acknowledged by Greg Couillard and David Adjey at China Blue’s. At China Blue’s an opportunity to learn to cook was presented. He accepted the offer and chose a life in the kitchen. Ian, who is also a musician, decided to take a break from the kitchen and moved to New York to pursue a career in music. But the kitchen called him back, and he soon found a position with Jean-Georges Vongerichten at Jo Jo and Vong and later with David Bouley at Danube. The Ryland Inn reeled Ian across the Hudson to New Jersey to cook under the direction of Craig Shelton. Venturing on his own, he opened Marco & Pepe in the bourgeoning neighborhood of downtown Jersey City. Ian received favorable reviews and was voted one of the Top 26 Chefs in the State by New Jersey Monthly. Moving on to Jersey City’s Light Horse Tavern he continued to pursue his culinary passions.
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This decadent pickling recipe adds an exotic twist to an overlooked vegetable.
