Prior to launching Best Quality Bone Broth, Ian Friedman had a high profile career as an Executive Chef and Entrepreneur at some of the world’s top destinations. He is currently a partner and S.V.P. of Global business development for Pure Green, a rapidly growing beverage company supplying cold pressed juice company to leading airlines, hotels and professional and university sports teams.
He also held the position of Corporate Executive Chef for Upsilon Ventures in the heart of New York City at The Bank of America Winter Village located in Bryant Park. Celsius Restaurant was and still continues to attract millions of guests each year, hosting premier events including The NYC Marathon, Superbowl 50 and Roc Nation’s annual holiday event. Before joining Upsilon Ventures, Ian held the position as Executive Chef with Robbins Wolfe Events and Peter Callaghan, quickly becoming known as the “Chef to the Stars” with his commanding culinary performances in the Hamptons and iconic A-list residential homes of the world’s leading business leaders, politicians and performers. Ian has worked alongside various celebrity chefs including Julia Child, Emeril Lagasse, Bobby flay and David Burke.
His experience is global, having formed IDF Culinary Consultants and overseeing the build out and design of Langoed Altembrouck Castle’s hotel dining program in Limburg, Belgium. Additionally Ian directed the kitchen and menu design of the Bacolet Beach club and resort in Tobago, along with several properties and business ventures on the Island of Bermuda where he resided for ten years, winning numerous awards and being hailed as one of the Islands most innovative chefs.
Mr. Friedman is a member of the Chain des rotisseurs, The James Beard Society and co-creator of Bachelor Pad, A situational cooking show. Ian has made various TV appearances on cooking shows such as Food Network’s Chopped, Ready Set Cook and HLN Network’s Cook Your Ass Off. Additionally Ian has been published in numerous industry magazines and recognized in highly rated reviews of The New York Times, Philadelphia Inquirer and Bon Appetite magazine.
He is the Co-founder for “Chef’s for Sandy,” A charity event held in the aftermath of Super Storm Sandy, a relief effort to help those in need. Mr. Friedman attended the Culinary Institute of America in Hyde Park NY.
He has two daughters and is married to his wife Susan with whom he enjoys volunteering for DSY All Stars, a development School for youth program in New York City.