As Vice President, Executive Corporate Chef for Cameron Mitchell Restaurants (CMR), Ian Rough oversees culinary strategy, menu development and training across the company’s diverse portfolio of award-winning concepts. In this role, he guides the regional chef teams, supports new restaurant openings and leads the development of innovative culinary experiences.
Rough’s connection to the kitchen started at age 15, working as a dishwasher and pantry cook before joining the famed 55 Restaurant Group in Columbus, Ohio. His passion for teaching and training young chefs emerged early, and after graduating from the Culinary Institute of America, he joined CMR as a line cook at Cameron’s American Bistro. Over the past 23 years, Rough worked his way through the culinary ranks – line cook, sous chef and executive chef positions at Martini Modern Italian, Marcella’s and M at Miranova – before moving up to home office. Rough has worked as a regional chef and a corporate chef supporting both specialty concepts and Ocean Prime concepts before joining the executive team in July 2025.
Throughout his career, Rough is most passionate about creating and developing new concepts, mentoring future culinary leaders and staying hands-on in the kitchen. He credits former Executive Corporate Chef Brian Hinshaw as a mentor who shaped his collaborative leadership style. Rough is a hands-on teacher and prioritizes opportunities to cook with all young chefs and continue sharing his passion for the culinary arts.
Rough credits his promotion to executive team as his biggest achievement while at CMR, as it allows him to continue focusing on creative development and mentorship for all concepts and gives him the opportunity to pave the way for the future of the company. In 2011, he was recognized at CMR’s annual Leadership Conference with the Cameron Mitchell Award, a hand-picked honor highlighting an associate who truly embodies the values of genuine hospitality.
Outside the kitchen, Rough enjoys spending time with his two children, working on cars and exploring new culinary trends. He says his favorite part of working at CMR is the culture of collaboration, which allows chefs to be creative, grow their careers and deliver memorable dining experiences to guests nationwide.
When giving advice to up-and-coming chefs, Rough notes that it’s easy for chefs to get personal about their creations as cooking involves so much passion and intensity. He advises young chefs to not take any feedback personally and lean into collaboration whenever possible to keep learning and evolving throughout their career.