Ian Rychllik

Ian Rychllik

Executive Sous Chef

Mountain Man Ian is the mechanic of Elevated Catering. His survival instincts make him a natural logistics master. In charge of our waste-not operation, Ian is constantly re-imagining what it means to be sustainable.

Ian’s first shot in the kitchen came in the year 2000 at age 16 cooking for a popular local steakhouse. Eventually, the time came to escape Montana and give Colorado a try. He survived the challenging environment of working on an oil rig, and then found his way further into the mountains for his next adventure. He immediately fell in love with Vail, CO. Ian got back into his chef whites and onto Vail’s fine dining scene where he first met Chef Kevin. The duo was as dynamic in kitchen as were in real life. It was in Vail where Ian got to hone his skills as a passionate culinarian. Returning to friends and family, Ian moved back to Montana in 2010. He landed a Sous Chef position at a small, Neapolitan family restaurant. Yearning to return to fine dining, Ian moved on and took a step back as an oyster shucker at a new seafood restaurant. Within months, Ian’s hard work and experience quickly took him from shucker to Sous Chef, and onto Executive Chef. He now had a vessel to showcase his previously unsung creativity and close attention to detail. Ian became regarded as a star chef in the local neighborhood. It was in 2013 that Ian made a short visit to Denver and assist his friend Chef Kevin with some catering events. The idea of “getting the team back together” was overwhelming. Magically all the pieces fell into place and, a month later, Ian was the new Executive Sous Chef of Elevated Catering. Ian has been, and continues to be, a crucial asset towards the success of Elevated Catering.