I set up a private dinner for my parents as a thank you for their help watching my kids. The company went over the top to ensure it worked out in their location and were so flexible to schedule. My parents raved about the food and service (we are a foodie family!). They couldn’t get enough of everything that was part of their whole meal and can’t wait to set up more dinners with friends!
Chef Shawn was an amazing experience. We have never hosted a dinner with a personal chef. Our son gave this to me as a birthday gift. From the time he arrived. Shawn was very personable and loved to speak and answer questions from our quest. The FOOD was spectacular. We followed his smoked dinner menu. Grilled watermelon, Napa Salad great. Smoked Prime Rib, smashed garlic potatoes and brussels sprouts great. Banana Pudding just finish an unbelievable meal. Would highly recommend Shawn. Hope to have him back soon.
We once again enjoyed our wonderful dinner from Shawn. From apps to dessert, a delicious and creative menu enjoyed by all. Shawn was a joy to work with.
You’ve heard the term “military brat”, well I am a food brat. I grew up bouncing around in multiple scratch kitchens, sketchy bars, and Mobster influenced hang-outs in Cloudy Northeast Ohio. My family ran a pizza shop across the street from school. I can still remember brushing fresh dough for breadsticks with house made garlic butter.
It was while working as a bus boy in High School at an Irish-Italian fusion restaurant (weird, I know), that I learned to respect the Food Service industry as a living, breathing entity. That respect and passion led me to earning my first General Manager position of another local pizza shop, at age 20.
Not being satisfied with only fresh pies, I entered Corporate Restaurant America and worked my way up from Dishwasher to Manager in less than three years. My hunger for knowledge grew beyond the mastery of Steaks, and I jumped ship and into the private sector of Fine Dining.
Working my way up from Broiler Cook to Lead Cook, I was mentored by a vastly experienced Las Vegas chef, and a fiery young chef classically trained in Miami. It was here that I found what made me tick.
After a few stints in other private establishments as Executive Sous Chef, and Head Chef, I became Executive Chef at age 29. After reaching what I thought was the pinnacle of Food Service, I have since found the real joy, and honest-to-God best feeling is creating and serving in an intimate setting, where my guests can simply be themselves and enjoy an unparalleled dining experience. Which leads me to you.
Are you ready to be served?
WE Love playing with
Please check your email for our confirmation instructions.
In the meantime, start exploring your next Food Adventure!
