Shane Cassidy, Chef

Hailing from Virginia, Shane Cassidy began his culinary career in Southern California. Chef Cassidy's father, a graduate of Jonson and Whales University, instilled the fundamentals of culinary excellence paving way for a great foundation in the ways of a chef. The Pacific Club in Newport Beach provoked Chef Cassidy to fall in love with the marriage of food and wine. As a result, B Cellars Vineyards and Winery in Napa Valley, welcomed Chef Cassidy as Sous Chef. Menu development, gardening, and bee keeping naming a few of his daily rituals. Before becoming Chef de Cuisine for The Tap Room at Pebble Beach Resorts, Shane spent some time as Sous Chef for Brix restaurant and Gardens in Yountville, Ca. serving farm to table California cuisine.