In 1995, Shane joined chef Hubert Demarias’ kitchen at The Restaurant and The Bistro in West Palm Beach’s Four Seasons Resort before enrolling in the Culinary Institute of America, where he graduated on the Dean’s List in 1998. His externship took him to New Orleans’ Windsor Court Hotel – the only five-diamond, five-star property in Louisiana – where he learned from chef Jeff Tunks. With a desire to explore another region’s cuisine, Shane then headed north to Cape Cod to work alongside chef Al Hynes at the renowned Chatham Bar Inn. Later that year, Shane moved to New York City, ready for the challenge of cooking in some of the nation’s top restaurants.
One of his first positions in New York was at Aureole, where he worked as a line cook for two years under chef Charlie Palmer. Shane then entered the service of chef Christian Delouvrier as the executive sous chef at world-renowned Lespinasse. While there, he met the restaurant’s director, Jean-Philippe Leloup, with whom he would later open Oceo.
Oceo was Shane’s first experience as executive chef, and the position helped him to develop his personal style of management. After three years, the owners closed the restaurant and Shane was able to turn in a new direction when Oceo re-opened as 7SQUARE, a traditional American chophouse. After sixteen years in French kitchens, Shane was happy to focus on simple American dishes that highlighted the true flavors of the ingredients.
He continues this focus at Craftsteak, bringing his knowledge of traditional techniques and skill with seasonal ingredients to his position as chef de cuisine. In his free time, Shane, a self-admitted barbecue addict, can often be found cooking for family and friends.[/vc_column_text][/vc_column][/vc_row]