Join us for dinner on the farm Sunday, May 31 as the team behind Oak Park brings their talented skills to Grade A for one unforgettable evening! We love hosting Chef Ian and his crew and can’t wait to see what they prepare for our guests! This is one dinner that you do not want to miss.
Included: passes appetizers, farm tour, plated coursed meal
All events are BYOB
Arrival is 4:30, email confirmation will be sent out the week before
Tickets are $165/person
Meet the Chef:
Ian Robertson’s fascination with food began in childhood while living abroad with his family in Malaysia, Scotland, Benin, and France, where exposure to vibrant markets and diverse cuisines sparked a lifelong curiosity about how cultures express themselves through food. He trained at Ferrandi Paris before working in renowned kitchens including The Fat Duck in Bray and Chicago’s two-Michelin-starred Tru, later holding leadership roles in Chicago, Iowa, and New York, including Executive Sous Chef at ABC Kitchen.
For the past two and a half years, Robertson has served as Executive Chef of Oak Park in Des Moines, where his refined, seasonal menus and ingredient-driven approach have helped cultivate a reputation for exceptional quality and thoughtful fine dining. Drawing on decades of experience in Michelin- and AAA Five Diamond-recognized kitchens, Robertson pairs technical precision with Midwestern sensibility, creating dishes that celebrate the seasons while making guests feel both inspired and at home.
Join us for dinner on the farm Sunday, May 31 as the team behind Oak Park brings their talented skills to Grade A for one unforgettable evening! We love hosting Chef Ian and his crew and can’t wait to see what they prepare for our guests! This is one dinner that you do not want to miss.
Included: passes appetizers, farm tour, plated coursed meal
All events are BYOB
Arrival is 4:30, email confirmation will be sent out the week before
Tickets are $165/person
Meet the Chef:
Ian Robertson’s fascination with food began in childhood while living abroad with his family in Malaysia, Scotland, Benin, and France, where exposure to vibrant markets and diverse cuisines sparked a lifelong curiosity about how cultures express themselves through food. He trained at Ferrandi Paris before working in renowned kitchens including The Fat Duck in Bray and Chicago’s two-Michelin-starred Tru, later holding leadership roles in Chicago, Iowa, and New York, including Executive Sous Chef at ABC Kitchen.
For the past two and a half years, Robertson has served as Executive Chef of Oak Park in Des Moines, where his refined, seasonal menus and ingredient-driven approach have helped cultivate a reputation for exceptional quality and thoughtful fine dining. Drawing on decades of experience in Michelin- and AAA Five Diamond-recognized kitchens, Robertson pairs technical precision with Midwestern sensibility, creating dishes that celebrate the seasons while making guests feel both inspired and at home.
