If we had to choose two words to describe Ian, it would be passionate and fearless.  He is a brewer, a chef, a gardener, a beekeeper, and a modern day MacGyver.

His cooking career started at the young and eager age of 14.  From there he went on to graduate from New England Culinary Institute and then travelled from one kitchen to the next learning his trade.  Working at the acclaimed Black Point Inn in Prouts Neck, Maine, for the highly awarded Chef Mavro in Honolulu, Hawaii, and the Ritz Carlton in Dana Point, CA before finding a home in Boulder, CO.  In Boulder, he spent hours behind the lines at Q's, Jax Fish House, Rhumba, and Centro; winning numerous awards and accolades like an appearance on National Television on The Cooking Channel’s Unique Eats, earning “Denver’s 10 Best New Restaurants” and “Denver’s Best Restaurants” by 5280 Magazine as well as highlighted in national publications including Tasting Table and Sunset Magazine.  

Ian's passion and insatiable curiosity for food led seamlessly to his art of building seriously delicious beer. The weekend hobby quickly became an obsession as the four simple ingredients lead to endless possibilities in his chef's mind.  Ian continuously puts his soul and passion in everything he does, and you can truly taste it in his beer and food.  Since opening BRU in 2013 Ian has continued winning awards including  the silver medal at the 2014 Great American Beer Festival for his LOCH Wee Heavy Scotch Ale, "Best Brewpub" from Westword and being named "6 Beer and Food Innovators" by Draft Magazine.

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