bios

Ian Boden

As a child, food played a large role in Chef Ian Boden’s life.  With an early fascination fostered by his parents, Chef Boden took his first step in to the restaurant business with Chef Marc Fusilier, who became a member of an exclusive group of only 40 French born chefs living in the United States called Maîtres Cuisiniers de Français (Master of French Cuisine).  While working with Chef Fusilier, Chef Boden had the privilege of assisting in the 100th Escoffier Anniversary Dinner. 

After spending four years with Chef Fusilier, Chef Boden attended New England Culinary Institute in Montpelier, Vermont and received an Associates Degree in Culinary Arts.  While attending NECI, Chef Boden interned with yet another MCF, Chef Alain Lecomte at Prince Michel Winery.

After culinary school, Chef Boden moved to New York City to work with Chef Philippe Bertineau and Francois Payard at Payard Patisserie & Bistro on the Upper East Side of Manhattan.  In his time there, Payard received a two star review from then New York Times food critic and now editor of Gourmet Magazine Ruth Reichel.  Next, Chef Boden moved on to Judson Grill in midtown Manhattan to work with Bill Telepan where his love for fresh local and seasonal produce and meats got its start.  Judson Grill was also awarded a wonderful review form Ruth Reichel of the New York Times once again, but this time it was three stars.

After a brief hiatus from cooking to travel and enjoy New York, Chef Boden dove back in and landed his first chefs job at age 25 at a struggling restaurant on the Lower East Side of Manhattan.  After a short stint, Chef Boden was quickly offered another job at Carne Restaurant, an upscale steak house on the Upper West Side of Manhattan. Even though he is no longer there, some of his menu items remain. 

Most recently Chef Boden was the Executive Chef of Home Restaurant, a New York institution in Greenwich Village.  This is where Chef Boden was able to spread his wings and really dive into what it means to be a chef.  During his time at Home, Chef Boden was able to develop long-term relationships with local farmers.  He was also invited to participate in several events such as Share Our Strengths, Taste of a Nation, New York Farm Day, Meet the Chefs and many others.  Chef Boden was also invited to host an event at The James Beard House where he served a sold out 9 course menu and received rave reviews.

Chef Boden has also appeared in publications such as Atlantic Monthly, The New York Post, The New York Times and Time Out New York.

After ten years in New York City, Chef Boden Could not be happier to be back in his home state of Virginia.  With the opening of The Staunton Grocery, Chef Boden has managed to work closely with local farms to create his ever changing menu that features local grass fed beef, heritage pork, organic free range chickens and artisan breads and cheese.  His long-term goal is to source all raw ingredients form the beautiful Shenandoah Valley. He looks forward to sharing the bounty of the valley with you.



Christopher Croxton

General Manager and Wine Director Christopher Croxton discovered his love of fresh, local food at an early age. Growing up on the Outer Banks of North Carolina, he spent many days and nights fishing either the surf or the deep sea and returning with food for friends and family. He still spends some summer days fishing or foraging for scallops, clams and oysters.

As a young man, he had the privilege of working for an array of acclaimed chefs in the New Orleans area, most notably internationally recognized Chef John Folse. He has 13 years of experience in restaurant operations.

Christopher also had the opportunity to train under Sommelier Marc Sauter in one of Virginia Beach’s most prestigious restaurants, where he further developed his knowledge and passion for fine wines and upscale, local cuisine.  He has passed his Level One certification with the Court of Master Sommeliers and is preparing for Level Two.  Under Christopher's direction, Staunton Grocery has been awarded the Virginia Cellar Master 5 Stem Crystal Award and the 2011 Wine Spectator Award of Excellence.

Christopher holds a Bachelors of Business Management from Old Dominion University and is currently working on his Masters of Business Administration with a speciality in Hospitality Operations.