Tabla’s Executive Chef Ian Piamonte was born in the Philippines, migrated to California at the age of ten and then moved to Ohio after two years. He went on to attend the Ohio State University.
“Southern Ohio is where I grew up. There was not much to do except for mountain biking, hiking and fishing -I miss it sometimes.”
Just like any Asian household, chef Ian learned through family cooking first – by rolling 100 lumpias (fried Filipino style egg rolls) or cleaning chicken, scaling fish, making pork adobo, pancit, diniguan, and kare kare.
Facing pressure from his traditionally minded Asian family, he had expectations to go into the professional world. His father is a science and math teacher in Columbus, Ohio and his mother is a healthcare coder for the Ohio State University Hospital.
He studied environmental science in college at Ohio State University, but was unhappy.
“Nothing made sense in my life, there was no structure. I was on my own.”
He then made the decision to enter Le Cordon Bleu Culinary School in Pittsburgh, Pennsylvania. During this time, he was offered a job as a line cook at an Italian restaurant and never looked back.
He immersed himself in the culinary world from work and school to books and more books – anything that was culinary related – he devoured it up.
The book Essential Cuisine by Michele Bras was his first love. Thomas Keller’s French Laundry was also a must have for any chef – inspirational and educational as well as all the Chef Charlie Trotter books. Lastly, he loved Daniel Boulod’s Letters to a Young Chef.
“One Food Network show that I marveled at was Iron Chef, the original Japanese version with chefs Sakai, Morimoto and Chen. That show was amazing.”
“I started venturing out to different restaurants and trying dishes – I specifically remember braised lamb shank, creamy risotto and sautéed asparagus that were particularly amazing. I ate anywhere and everywhere.”
Finishing culinary school, he was accepted at the Ritz Carlton property in Washington, D.C.
While in D.C., he quickly grew in ranks from intern to Chef de Partie in three years time. He worked in all outlets from banquets to the Grill restaurant, to In Room dining and Garde Manger.
He also spent time with the opening of then Eric Ripert’s West End Bistro.
“Mr. Ripert was personable with a subtlety to his directions and always very professional.”
He was groomed in the Ritz Carlton world and worked in all four properties of the city including the Pentagon, D.C. Tyson’s Corner and Georgetown. If there was an opportunity to work in a Ritz Carlton Kitchen, he was there.
“I wanted to be the best so I joined the best. This was the place for me. The professionalism, growth and development, creativity and overall structure. I was hooked.”
” I spent 3 years with that property and was given the opportunity to move to Amelia Island. I packed my bags and said goodbye to the city and welcomed my new family in Amelia Island – a small island.”
The new challenge was exciting for Chef Ian – who went on to set foot in all outlets from the fine dining restaurant SALT, the Café, In Room Dining, Pool, Garde Manger and Banquets. The Banquet Kitchen became his kitchen for 6 years.
“The intensity was beyond any that I have experienced. This is where I grew up. I had the right leaders, support and expectations.”
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TABLA is now his new home.
“The diversity and talent of the team is unmatched. Most of all the flavors of Tabla are intoxicating. We take pride in the steps we have taken to improve the dining experience. What makes Tabla Unique to me? The people.”
“Tabla is a unique kitchen – the diversity, talent, experience is all there. The addition of Thai and Chinese opens another dimension. It’s at a stage where we are creating different dishes. Chicken and Cheese Paratha with Red Onion Chutney, Thai Chicken with Coconut rice, Shrimp Tawa with Kichidri, Lamb Shank Rogan Goscht with Mint, Raisin, Almond Scented Rice, Tandoori Wings with Honey Butter. The Desserts are all new concepts with respect to the classics. This is the direction that’s new and exciting for me. So, you add that 4th dimension and it becomes more interesting. It’s a development of a new world that everyone can enjoy.”
Favorite Tabla Dish?
This is an easy one. All dishes are excellent. But Gobi Manchurian is the first to capture me for Tabla. It was crispy, not saucy, tangy, and spicy with a little sweetness. It was intoxicating and tempting.
Favorite Dish as a Child?
Anything my mom made….Her Kare kare is pretty good (Filipino Braised Oxtail in Peanut Sauce with Eggplant, Chinese Green Beans)
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Tabla Orlando - The Blog 