Growing up surrounded by freshly baked goods at his parent’s bed and breakfast in Ireland, Pastry Chef Ian Farrell started baking at an early age and knew cooking was where his passion lay. After completing culinary school in 1992, Ian worked at two of Dublin’s top restaurants, La Stampa and Le Chateau. During this time he competed in cooking competitions winning gold medals on a national and international level. In 1993 he returned to school to complete the baking programme at Dublin College of Catering. 

On a whim, Ian moved to New York in 1994 to work at the Russian Tea Rooms as assistant Pastry Chef.  After working in New York and traveling across America to the bay area, he fell in love with the states and the diversity it offered both in its people and its cuisine.  

He refined his skills as a pastry chef in some of San Francisco’s top bakeries including Noe Valley Bakery, Citizen Cake and Creative International Pastries. His sense of chocolate was nurtured while working for San Francisco chocolatiers Alfred Schilling and Michael Recchuitti. He is currently Executive Pastry Chef for Bon Appetit at Oracle Corporation. 

With his pastry and savory background, he loves to experiment with sweet and savory flavors. Ian is dedicated to producing gourmet chocolates and fine desserts using only the freshest and highest quality of ingredients while also supporting local farmers and producers as much as possible.

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Copyright - Farrell Confections, 2007