Today we’d like to introduce you to Ian Carrey.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started my Hospitality journey over 15 years ago with a regional central Florida casual wine centric concept where I started as a bartender and line cook and left as the GM, Executive Chef and Sommelier. I always planned on having my own spot but originally I thought that would be a franchise since that’s what my father had done. After a few jobs that came my way that were just too good to pass up, I designed and ran a prominent water front restaurant in New Smyrna Beach just down the road from my home town Ormond Beach.
In the 5 years I was there, I felt like I was able to make a culinary mark, we changed the idea of what foods could be served in the area and had a bar program that included a wildly popular Bloody Mary that came with a side car of beer and candied bacon and am historically accurate Don the Beachcomber Zombie that at its height sold almost 30,000 drinks a year. From there I have been doing consulting work with restaurants and liquor companies even doing a stint in Charleston. Ironically, I worked 100 feet away from the chef at DeLand Eatery and never met him in Charleston. An industry friend called me about replacing the restaurant in the DeLand Hotel that was leaving right after they had opened Hemingway’s 442 inside the hotel. I saw the space and the chance to partner with the Bar and thought it was a great opportunity to do the kind of hand-made food I always wanted to do.
We all face challenges, but looking back would you describe it as a relatively smooth road?
If you ever have the chance to build anything inside a 100-year-old building, DO NOT.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in restaurant design from an ergonomic standpoint. There are always physical impediments, size, etc but I love finding solutions to problems. I think what sets me apart is passion for my craft. At the end of the day, it’s just making people happy.
If we knew you growing up, how would we have described you?
Not that cool.
Contact Info:
- Email: delandeatery@gmail.com
- Website: www.delandeatery.net
- Instagram: delandeatery
- Facebook: Deland Eatery
Image Credits
Patrick Ruddy Photo
