Ian Knauer grew up in a family that always grew, foraged and hunted for their dinner. As a child in grade school he would comb the shelves in the library to find the best recipes to make family suppers. It was always something he loved to do. After college, Ian moved to New York to enter the world of finance, but only to find himself more intrigue with the food scene. He spent every dollar he made on great food, but with the rigorous hours of finance he realized he missed cooking the most. It was then he decided to trade in his laptop for a chef’s knife and pursue his passion, a career in food.
As a young cook, Ian trained at some of the world’s best cooking schools, including Culinary Institute of America (CIA), Sazon Cooking School in Mexico, The Bertinet Kitchen and Bakery in England, and Chopsticks Cooking School in Hong Kong. He honed his skills cooking privately for some of New York's most influential foodies including Ina Garten and Ruth Reichl.
Ian was a food editor for Gourmet Magazine for 9 years, where, working in the world-renowned test kitchens, he developed and perfected recipes for the magazine and book divisions and co-hosted the magazines two award-winning television shows - Diary of a Foodie (which won 2 James Beard Awards) and Adventures with Ruth (nominated for a Daytime Emmy Award). Ian was the on-air host for Gourmet on the Home Shopping Network (HSN) where he hosted live on air with Emeril Lagasse and Wolfgang Puck. Ian was one of the co-hosts of the Cooking Channel's Unique Eats, for 5 seasons.
His first cookbook, The Farm - Rustic Recipes for a Year of Incredible Food, was released in April of 2012 by Houghton Mifflin Harcourt and was nominated for an IACP Award. Ian is a contributing writer for Bon Appetit, Gilt Taste, Men's Health, Men's Journal, Details, The Wall Street Journal, The Art of Eating, and Kinfolk, among other publications. He currently writes weekly columns for Take Part and Grub Street - New York Magazine's food blog. When he is not in a kitchen, Ian is hunting, fishing, and foraging his dinner where ever it can be found.