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- 18th January – 3rd February 2019
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- Sunday 20th January 2019
Sunday 20th January 2019
Video by Skyhawx
Day 3 of 17
Ian Scaramuzza
In Situ
152 Third Street
info@insitusf.org
+1 415 941 6050
1 Michelin Star
View BioIan Scaramuzza
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.
Ian Scaramuzza's Menu
PEAT SMOKED LANGOUSTINE
Sancho Pepper & Consommé
Alvarinho, Primeiras Vinhas, Soalheiro, Vinho Verde, Portugal, 2015
48 MONTH PARMESAN CUSTARD
Périgord Truffle Glaze, Piedmont Hazelnuts
Pinot Meunier, Villiera, Brut NV Cap Classique, Stellenbosch, South Africa, 2010
BRAISED TURBOT
Cevennes Onion & Morteau Sausage, Vin Jaune, Caviar
Capellania, Marqués de Murrieta, Rioja, Spain, 2014
QUAIL
Smoked Chestnut, Hen of the Woods, Offal Ragu
Nuits-Saint-Georges, Vieilles Vignes, Domaine Daniel Rion & Fils, Burgundy, France, 2013
FROZEN MANDARIN MARSHMALLOW
Malaga, Mountain Wine “Mr White”, Telmo Rodriguez, Malaga, Spain, 2013
Obsession Food Festival
Obsession first took place in 2001 and was created by Chef Ambassador Nigel Haworth and MD Craig Bancroft as a celebration of great food, wine and a meeting of friends, old and new.
From that first event, its size has grown but the ethos is still very much the same; a completely memorable culinary experience with some of the world’s most innovative chefs creating unique Obsession menus for guests to enjoy at Northcote.
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Headline Sponsor

Wedgwood
Company ProfileWedgwood

Wedgwood exports all over the world with a commitment to creating premium, desirable and distinctively English home and lifestyle products to delight consumers.
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Main Kitchen Sponsor

Electrolux Professional
electroluxprofessional.com/gb/
03444 631 260
Electrolux Professional
Electrolux Professional provides globally renowned kitchen solutions and innovative products to meet the needs of chefs at Northcote; the home of Obsession 19.
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electroluxprofessional.com/gb/
03444 631 260
Chef Table Sponsor

Gaggenau
gaggenau.com/gb
0344 892 8988
Gaggenau
Gaggenau is a manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology “Made in Germany.” The company, with a history dating back to 1683, has revolutionised the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. Gaggenau is currently represented in more than 50 countries with 24 flagship showrooms in major cities around the world.
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gaggenau.com/gb
0344 892 8988
Travel Sponsor

Pure Luxury Holidays
pureluxuryholidays.co.uk
0800 747 0000
Pure Luxury Holidays
Gold Medal Travel's Pure Luxury provide personally tailored worldwide holidays to exact specifications of individuals, couples or family groups.
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pureluxuryholidays.co.uk
0800 747 0000
Obsession Partners

Wellocks
Wellocks have become the special ingredient of the UK’s finest restaurants and have been working closely with Lisa Goodwin-Allen and Craig Bancroft at Northcote for many years, sourcing the most exceptional produce and speciality ingredients.
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Louis Roederer Champagne
Founded in 1776 in Reims, Louis Roederer is an independent family-run champagne house producing Louis Roederer and Cristal champagnes. Pioneers in sustainable farming, Louis Roederer works hand in hand with nature to produce extraordinary wines that reflect the terroir of the champagne soils and the passion of the Rouzaud family.
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Porsche
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Deepbridge

Award-winning Deepbridge Capital provides investors with access to portfolios of actively-managed, growth-focused technology and life sciences companies, taking advantage of the potential tax benefits available under the Enterprise Investment Scheme and Seed Enterprise Investment Scheme.