2024 Chef’s Specialty

At age 20, Shawn apprenticed under Master Chef Karl Wenzel and quickly absorbed the restaurant culture found along the eastern seaboard. Shortly after, Shawn’s father founded and created the Mountain Creek Tavern Restaurant. For seven years, they executed a fine dining experience in a country setting focusing on local ingredients.

Shawn then moved on to be the Food Consultant of Lowe’s Foods. There, he sharpened his retail knowledge until he was offered the prestigious position of Executive Chef for NASCAR. Shawn moved to Grand Rapids in 2004 where he found a new frontier in food culture. He quickly became the Regional Culinary Services Manager for the Unidine Corporation, where he helped guide over 180 food service accounts from small retirement communities to large hospitals. He was able to institute high sanitation standards from his extensive training as a ServSafe Instructor and Proctor.

Shawn has focused his career on food service operations and food safety practices. Currently, Shawn is the acting lead consultant and CEO of Culinary Cultivations.

An active member in the community, Shawn has served as board chair of the Greater Grand Rapids American Culinary Foundation, is a member of the Food Safety Advisory Board for the Kent County Health Department, a board member of the Tip Jar Foundation, and is involved in many local charities and awards. He has also won awards from the American Culinary Federation and numerous entities and community organizations.