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Chef Ian Gillette is a young and talented chef  native to Pensacola, and is proud to live and work in this changing city! Chef Ian graduated from Pensacola State College Culinary School and has been honing his culinary skills since then working at places like New World Landing, Portofino Island Resort, The Wine Bar, and has been working with Chef Blake since the Lee House.


Chef Ian started as a Garde Manger Chef at Spot on Catering and over 2 years at Spot on Catering worked his way to becoming Sous Chef and now partners in Spot On Catering and Spot on Catering's new direction as an premier event space! Along with winning In Weekly's 2015 Best of Coast Best New Up and Coming Chef, then Ian was nominated as one of In Weekly's Rising Stars of 2016!

Two and half years into Blake's experience at The Savoy Grill, he was invited to help open restaurateur Gordon Ramsay’s first U.S. restaurant in New York City. Blake worked as a sous chef in the extremely strict, fast-paced environment and strived to keep the kitchen running smoothly, organizing room service and facilitating banquets. In 2007, less than one year after opening, Gordon Ramsey at the London in New York City earned two Michelin Stars.


In order to begin learning a different style of cooking, Blake moved from the Gordon Ramsey Company to Chef Daniel Boulud's Lumière in Vancouver, British Columbia. At Lumière, Blake was able to incorporate the use of West Coast flavors with his classic French-style training.


Missing life near his family in the paradise that is Pensacola, Florida, Blake decided to bring his career home. Blake's first venture in Pensacola was opening Elise, Coastal Dining. In less than three months, all of the restaurant's hard work paid off as Elise was recognized by the prestigious James Beard Foundation with a nomination for Best New Restaurant in the country.

About Chef Blake Rushing


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