Chef Shane Baird began exploring the culinary world 18 years ago. Following attendance at the prestigious New England Culinary Institute, Chef Baird worked in Michelin star restaurants in France and the Basque region of Spain. In addition to, working closely with Wolfgang Puck and Jean-Georges Vongerichten, including opening restaurants in Park City and Puerto Rico for Jean-George. Chef Baird’s consulting experience encompasses consulting on cookbooks with author Kit Wohl in New Orleans, while simultaneously launching restaurants or various hospitality projects for companies such as; Azul Hospitality Group and Marriott.
Chef Baird revels in ensuring all projects, regardless of size, are elevated to excellence for a flawless experience.