Shawn’s culinary career has taken him across the country to six states, and throughout all stations of the kitchen on the savory and sweet side, including pastry chef roles at 3 star, 2 star, and 1 star Michelin restaurants. This journey all began humbly at his father’s restaurant and deli in Boston’s South Shore. 

“My father taught me the value of independence and sparked my desire to open a restaurant. Witnessing the culture he created at his restaurant, I’ve known that for a fulfilling career, I need to be in an environment that brings me joy. As I’ve navigated my career from city to city, I’ve gained invaluable experiences and formed meaningful connections. These relationships have fueled my passion and happiness in the industry. Connecting with people brings me joy, whether through the intimate experience of sharing food or the rewarding process of mentorship, I thrive on these interactions. Opening Camaraderie represents my vision of creating a welcoming culture where I can help others grow and share my passion for hospitality. My goal is to make people happy, not just through great food, but by fostering genuine connections within a vibrant community.”

Following his education at the New England Culinary Institute, he worked with some of the country’s most renowned French chefs in Philadelphia, New York, and Chicago. At the Four Seasons Hotel Philadelphia, and later at his namesake LaCroix at Rittenhouse, Shawn worked for Jean-Marie LaCroix. He then was part of the opening team for L’Atelier De Joël Robuchon at the Four Seasons New York in 2007 before moving on to work in the kitchen of Laurent Gras at L2O.

Shawn spent eight years immersing himself in the savory side of the kitchen before transitioning to the pastry world for the next 10 years. During his time as an executive pastry chef in San Francisco, his leadership and creativity helped elevate Quince from 2 to 3 Michelin stars, and Saison from 2 to 3 Michelin stars. Saison also earned 4 stars from the San Francisco Chronicle during his time there.

Among his other accomplishments, Shawn has earned recognition as a “Best New Pastry Chef” in 2012 from Food & Wine magazine, “Best New Pastry Chef” from San Francisco’s 7x7 magazine, and “Rising Star Chef” from Starchefs. 

Outside of the kitchen, Shawn is an avid cyclist. Since 2020, he’s rode and raised money for causes including the No Kid Hungry Chefs Cycle, Bike to the Beach for Autism Speaks, and Bike Around the Bay for the Galveston Bay Foundation for local agriculture. Recently, he’s also become involved with Southern Smoke and the James Beard Foundation’s sustainability initiatives.