Shayne Vaughan knew he’d work in the culinary industry. But his passion didn’t spark until he attended culinary college in Brisbane, Australia. While participating in an international food show and culinary competition in Singapore, he was introduced to Brisbane Hilton Hotel Executive Chef Herbert Franceschini, an opportunity that would shape the course of Vaughan’s career. He was offered an apprenticeship under Franceschini, which gave him the kind of hands-on knowledge and skills that transform scholastic confidence into real-world capability.
After solidifying his training with international travels across Europe, Vaughan relocated to Atlanta, Georgia, in 2002, to join the Buckhead Life Restaurant Group as executive sous chef for Bluepointe. Overseeing daily operations of the kitchen at the modern American restaurant, Vaughan helped to supervise all food purchases, forecasts, budgeting, payroll, menu development, special event participation, staff training, and recruitment—essentially honing his mastery of the logistical nightmare (daydream?) that is professional chefdom. Vaughan also spent several years expanding his culinary portfolio working as executive chef for Bistro 41 in McDonough, Georgia, and Here to Serve Restaurant Group’s Shout in Atlanta.
Vaughan then headed south, to the Tampa Bay, Florida area, where he worked as a private chef and also served as executive chef at Caliza Restaurant at Alys Beach Resort and Criollas Restaurant in Grayton Beach. Returning to Atlanta in 2012, Vaughan brought an extensive knowledge of world cuisine and international trends, along with a fresh, young perspective, to Eleven at Loews Atlanta Hotel. A frequent visitor to Atlanta’s farmers’ markets, Vaughan lets the seasonal offering of local, farm fresh ingredients dictate his menu. Take that simple approach to uncomplicated cuisines—a talent he learned early in Australia—and couple it with his operational prowess, and you’ve got a culinary professional who found his calling, straddling both sides of quality control.