Shawn Gawle was exposed to the restaurant world at an early age. Growing up just outside of Boston, he would often help out at his father’s restaurant/deli, and quickly developed a passion for the profession. He attended the New England Culinary Institute and graduated with a degree in Culinary Arts (1999).

Formally trained as a savory cook, most recently Shawn has spent years working at honing his talents in the pastry field where he has worked in some of America’s most highly regarded kitchens. Traveling to work in Chicago, Philadelphia, New York, and then San Francisco, now Shawn has made Houston home. Shawn has just about split his career between savory and pastry. Spending 8 years learning to cook under chefs/ mentors Jean-Marie LaCroix and Laurent Gras and the last 9 years immersing himself in the pastry world.

Shawn plans to use his vast knowledge of both savory and pastry techniques to build a menu that will be exciting, thoughtful, deliberate, and friendly that will revolve weekly. Having this family style menu will heed to us having great utilization of what is fresh and allowing us not to be wasteful while continually being creative, all this will aid to keeping the cost of goods manageable. Shawn plans to build a team built on education, enabling and mentoring. He and his team will lead camaraderie to be at the forefront of the Houston casual dining, bringing consistency with also intrigue to what’s to come.