Interview with DC Rising Star Chef Ian Boden of The Shack

Meha Desai: Why did you start cooking professionally?
Ian Boden: I started cooking when I was 13. It just kind of happened. I didn’t grow up with food. When I was really young, I used to play sports. Then I got into drugs and music and went that away. And then I got into food. My parents asked a local chef if their son could hang out in the kitchen, and I did that for a little while and he started showing me stuff. Things just evolved from there. I moved to New York City when I was 18. I never had conversations about food when I was working there. Everybody telling me I couldn’t do stuff is what kept me in the industry. I was a fat kid and I still have that fat kid mentality. This is proof that I want what I want. I don’t take no for an answer. Either you’re going to help me or get the fuck out of my way.

MD: What are you most proud of?
IB: My first restaurant, Staunton Grocery. I’m really proud of what I did there, but now when I think about it, it was everything I didn’t like. I wanted to open a fine-dining place. But I was 26, so it was pretentious as fuck. I walked away clean, but I lost money the whole time. If you’re going to do something, just grab your ball sac and do it. 

MD: Who's your mentor?
IB: Marc Fusilier was my biggest mentor. I apprenticed with him for four years in high school, and in junior year I did a work-study program, so I could cook more. Senior year, I did night school so I could cook and it was because of Marc. Bill Telepan was a huge influence. He opened my eyes to the benefits of the green market, local food, and farmers—something I did not think about till I met Bill.

MD: How are you involved in the local culinary community?
IB: In Staunton? There is none! So I read a lot. I’m trying to tie in more and more to my surroundings and the traditions here. I’ve been studying Appalachian food history and old cookbooks. The trends are not so important. I contradict myself a bit when you look at my plates. Social media is a necessary evil, especially when you’re in an area like this. I go to events, that’s a good way to stay in contact. Team building is really important. And taking ownership is a part of it.

MD: Hardest thing had to do in your career?
IB: Closing Staunton Grocery. It was open for almost 5 years.

MD: What are you most proud of?
IB: I’m proud that I get to wake up every morning and do what I love to do. 

MD: What's your five year plan?
IB: The dream is to open a second restaurant in Staunton. First I thought it would be stupid to open two in such a small town. But I look at Joe Beef and the other guys who’ve done it and been successful, like Vivian Howard. Take our Wednesday through Thursday a la carte menu—more fast and casual—and move that to a new location and just do the prix fixe.