I didn't start in the kitchen — I started as a computer engineer, trained to think in systems, precision, and process. That training never left me. When I decided to trade engineering with the culinary world, I brought that same discipline with me . I trained in culinary school and build a foundation in food science - understanding not just how ingredients behave , but why.

I began my career in pastry, where I earned awards, before evolving into savory cuisine. over a decade I worked my way in fine dining kitchens and five-star hotels. As a chef de cuisine, every detail was mine - the menu, the ingredients, the standard.

Today, By Shannon is the next chapter. What arrives at your table is not just a meal. It’s an evening worth remembering.