Chef Shawn
The ITAM
Shawn was fantastic. The ITAM menu was delicious. He was easy to communicate with and we had a wonderful experience overall. Highly recommend using Sh...
September 03 2026Surf City, NC
Terry Dillinger
Chef Overall
5
5Food Quality5
5Cleanliness5
5Presentation5
5Communication5
5
@Chef Shawn Replied to @Terry DillingerThank you Terry! Congrats again!
Welcome
If I could serve you my heart, I would. But I can’t. So you’re stuck with great food instead.
Chef Shawn's Specialities
The ITAM
Chef Shawn
Starting at $61 Per Guest
Minimum $399 to book
Live Fire & Smoke
Chef Shawn
Starting at $61 Per Guest
Minimum $399 to book
💞 Food is For Lovers ❤️🔥
Chef Shawn
Starting at $61 Per Guest
Minimum $399 to book
Taqueria!
Chef Shawn
Starting at $61 Per Guest
Minimum $399 to book
Magnificent Mile
Chef Shawn
Starting at $66 Per Guest
Minimum $399 to book
Coastal
Chef Shawn
Starting at $61 Per Guest
Minimum $350 to book
SoCo
Chef Shawn
Starting at $61 Per Guest
Minimum $399 to book
Brunch!
Chef Shawn
Starting at $51 Per Guest
Minimum $350 to book
You Can Find Us Between
Eat-In & Take-Out
The ITAM
Shawn was fantastic. The ITAM menu was delicious. He was easy to communicate with and we had a wonderful experience overall. Highly recommend using Sh...
September 03 2026Surf City, NC
Terry Dillinger
Chef Overall5
5Food Quality5
5Cleanliness5
5Presentation5
5Communication5
5 @Chef Shawn Replied to @Terry DillingerThank you Terry! Congrats again!
Live Fire & Smoke
Chef Shawn was wonderful! We had a large group with variety of food preferences as well as kids to accommodate. He made sure that all our requests we...
August 11 2026Surfside Beach, SC
Peter Schintz
Chef Overall5
5Food Quality5
5Cleanliness5
5Presentation5
5Communication5
5 @Chef Shawn Replied to @Peter SchintzThanks so much Peter!
Live Fire & Smoke
The Chef was responsive and reached out to confirm details. I secured the chef without diving deep into reviews because I needed to get something book...
August 07 2026Kill Devil Hills, NC
Dr. Reba Royster
Chef Overall5
5Food Quality1
1Cleanliness5
5Presentation4
4Communication4
4 @Chef Shawn Replied to @Dr. Reba RoysterThank you for the kind words about the appetizers, and for the detailed feedback on the rest of the meal. I want to respond directly since I was the one in your kitchen that night.
A few things worth explaining. We started about 30-40 minutes later than planned while everyone got dressed for the formal dinner, and I coordinated timing with you once you came upstairs, so the later start was expected and planned around together.
The risotto was made fully on site that evening, from start to finish. It wasn’t prepped ahead or reheated.
The mac and cheese is a different issue, and one I take responsibility for. With that many plates to get out for a formal, individually plated service, it was the first dish I put together that night, and mac and cheese doesn’t hold heat the way a dish like risotto does. By the time it reached the table, it may have cooled more than it should have. Looking back, I’d recommend serving the mac and cheese family style for a group this size, since that format holds temperature far better than individually plated portions, though I understand the fully plated presentation was part of the formal experience you wanted for the evening.
The salmon is on me too. It came out fully cooked rather than medium so that it could finish cooking on it’s way to being served.
I’m glad the appetizers were a hit, and I’m sorry the mac and cheese and salmon didn’t match that. I’d welcome the chance to cook for you again and get it right.
About
Chef Shawn
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?
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How to Hire a Private Chef for Your Event
Reserve Your Chef- Use our streamlined booking system to schedule your chef, menu, & more!
- Feel free to reach out to your chef to discuss dietary needs and specific instructions.
Your Chef Does the Work- Your chef sources the ingredients of your meal, ensuring they strictly adhere to your dietary needs.
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- The only thing left to do is enjoy the all-inclusive cooking & cleanup service.
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