2019 James Beard Award Semifinalist: Rising Star Chef;
Chef/Co-owner, Lampo and Prime 109, Charlottesville, VA
Monticello Farm Soil-Baked Potato
Farmers cheese, smoked local trout roe, 500-day dry-aged beef threads and ramp powder.
A delicious interpretation of the traditional baked potato!
Chef, LAMPO & Prime 109
With infinite passion and a palette and appreciation for beautiful food, Chef Ian Redshaw has spent the past fifteen years honing his skills in the kitchen and in meat fabrication.
A graduate of the Culinary Institute of America, Redshaw spent a couple of years in New York before making his way to Charlottesville, where he was quickly tapped to work in some of the cities best restaurants. In 2013 while at Tavola Restaurant, Redshaw met future business partners Mitchell Beerens, Loren Mendosa, Andrew Cole and Shelly Robb, and the vision for their own restaurant came into focus. In 2014, LAMPO opened. Three years later he and the team opened Prime 109 – a woodfire steakhouse that follows the seasons and features the bounty of Albemarle County.
Redshaw’s approach to food is simple: technique-driven, flavor-focused and lacking in ego. He and his partners are devotees of local sourcing, striving to support the area’s farmers by helping streamline their businesses so they’re more profitable and better able to focus on producing the best products.
In 2018, Redshaw was named Best Chef by C-VILLE Weekly. This year, he gained national recognition as a James Beard Award semi-finalist for Best Rising Star Chef.
Redshaw lives with his wife, Chef Alexandra “Allie” Redshaw and their daughters Sawyer and Willow.