Ian Scaramuzza heads up a unique restaurant. Opened in 2016, In Situ is the restaurant of the Museum of Modern Art in San Francisco and, just as the museum curates its art collection, the restaurant curates a collection of signature dishes of the world’s most famous chefs. The New York Times called In Situ, ‘America’s most original new restaurant’ and the Michelin Guide awarded a star in 2017, saying that the restaurant, ‘bends notions of time and place’. Scaramuzza began his career as a chef apprentice in the kitchens at a museum in his native Glasgow called House for an Art Lover, before joining Geoffrey Smeddle’s brigade at Sir Terence Conran’s Etain restaurant, also in Glasgow. While working his way up from commis to sous chef at the two Michelin-starred restaurant Andrew Fairlie, Gleneagles Hotel, Scaramuzza made such an impression that Fairlie later commented, ‘I believe if there’s going to be a chef awarded three Michelin stars in Scotland, he’ll be the first one’. Scaramuzza relocated to London to work at Claude Bosi’s Hibiscus (also two Michelin stars) where he was promoted to head chef. He has also staged at The Vineyard at Stockcross with John Campbell, Sat Bains in Nottingham, De Pastorale in Antwerp and De Leest in Holland. As winner of the 2015 Roux Scholarship, he spent three months at Benu in San Francisco with chef Corey Lee, the creator of In Situ. With its minimalist design featuring concrete floors, charcoal and white painted walls and simple wooden chairs and tables, In Situ acts almost as a gallery space for its culinary works of art that includes a repertoire of about 100 well know creations from chefs such as Thomas Keller and Simon Rogan. The ever changing menu might include Sat Bains’ chicken liver muesli with green beans and dried fruit or summery warm tomato and basil tart from legendary French chef Michel Guérard. The restaurant’s own, such as green apple, Calvados mousse, white chocolate, pine nut and mint are featured alongside. In 2017, Scaramuzza was part of American chef Dan Barber’s wastED project at Selfridges, a two-month pop-up restaurant where guest chefs from around the world, including Alain Ducasse, created menus from food that would others wise have been thrown away. He has worked with Clare Smyth on the development of her Notting Hill restaurant Core.