Pastry Chef Ian Farrell of Bon Appétit Management Company - Biography

Palo Alto, CA

May 2013

A childhood in a family-run bed and breakfast on the east coast of Ireland surrounded Pastry Chef Ian Farrell with freshly baked goods at a young age. Quickly discovering a strong affinity for food and cooking, Farrell attended a culinary school in Dublin before working at two of Dublin’s highest rated restaurants, La Stampa and Le Chateau.

In 1994, Farrell left behind the lush landscapes of Ireland for New York City’s concrete jungle to take a position as an assistant pastry chef at the Russian Tea Room. He took advantage of the opportunity to travel across the United States and instantly fell in love with the country’s diversity and cuisine. Farrell decided to settle in San Francisco, where he supervised production at Alfred Schilling Chocolates and Pastries. After three years, Farrell began traveling throughout California to further hone his pastry skills at Noe Valley Bakery, Michael Recchuitti Confections, and Citizen Cake for Elizabeth Falkner. Leaving the West Coast for sunny Australia, Farrell studied artisan bread baking at St. Honore Bakery in Sydney.

Once again returning to production, Farrell managed Gerhard Michler’s Creative International Pastries. Currently, Farrell serves as executive pastry chef for Bon Appetit Management Company at Oracle Corporation. He has designed a new dessert program, specialty and wedding cakes, and a line of truffles, confections, and artisan breads. He oversees pastry operations for eight cafes, a 500-seat conference center, executive dining rooms, and the Oracle Patisserie, in addition to teaching classes at the open view bakery.