There, he learned a completely new style of cooking—Hawaiian fusion cuisine—from Roy Yamaguchi, at the famed Roy’s.
Ian returned to New York with his new skills and worked as the poissonier (master fish cook) at Bouley until he was offered the top spot at Pelago, preparing Mediterranean-influenced cuisine.
Ian once again traded his east-coast life for the sunny shores of Hawaii. This time, he served as executive chef at the “Lifestyles of the Rich and Famous” proclaimed “Most romantic restaurant in the world”, the award-winning Michel’s in Honolulu. He returned once more to the east coast to run the stoves at Café Nuovo in Providence, RI.
After years in top-rated kitchens, Chef Russo was lured back to New York, this time to Manhattan’s Upper East Side, where he opened his eponymous restaurant, IAN. It was there that he crafted his signature Dirty Drunken Rib-eye, which was honored with New York Magazine’s “Best Steak in the City” Award. He used similar innovation in his newest culinary creation, the Dirtyburger®, which has received critical praise.
In a city known around the world for its cheesesteaks, Ian’s signature DIRTY Cooking® style became a culinary force on the Philadelphia food scene. There, he perfected his style and planted the seeds for what was to come, the first fully branded Dirty restaurant.
Opened in the fall of 2013 in Plainview, Dirtyburger allows the lucky residents who live on Long Island (although we’ve had customers drive all the way from New Jersey) to experience Ian’s signature creations, and all of the tastes on his constantly evolving menu. It truly is the result of an ongoing journey of a lifetime.