Executive Officers
Order Online
Ian Baines

Ian Baines

President & Chief Executive Officer

Ian Baines joined Uno Restaurant Holdings Corporation as its President and Chief Executive Officer in January 2013. Ian commented upon joining "I feel honored to have been chosen to lead Uno's and feel a huge sense of responsibility to do all that I possibly can to help the team achieve even higher levels of greatness for the business, its owners and for the individual employees and franchisees."

Ian was most recently the Senior Vice President of Strategic Innovation for Brinker International and Chili's® Grill & Bar. In this role, he oversaw kitchen and culinary innovation and led the design and construction team which, among other things, was responsible for the brand's remodeling efforts for more than 800 company-owned Chili's locations nationwide as well as the design and construction of the new Chili's prototype unit.

Prior to Brinker, Ian served as President and CEO of Smokey Bones Bar & Fire Grill. In that role, he led the transition from corporate ownership under Darden Restaurants to a standalone private equity owned company, successfully restructured the business and established a new senior management team and support infrastructure. Ian also served as Smokey Bones President and Executive Vice President of Operations during Darden's ownership of the Smokey Bones brand.

Prior to Smokey Bones, Ian worked at Brinker as a Regional Vice President of Operation's for Romano's Macaroni Grill® and Vice President of Operation's for Brinker's Big Bowl® Fresh Chinese and Thai brand.

Ian initially joined Brinker after spending more than a decade at Toronto-based SIR Corp Restaurants, serving as President and Chief Operating Officer of Jack Astor's Bar & Grill. Earlier in his career, he served as Vice President of Restaurant Operations and Vice President of Food and Beverage for Imago Restaurants in Toronto.

Ian began his restaurant industry career as a chef working both in Toronto and London. A British native, Ian graduated from the culinary school of Westminster College in London.