Monday, September 15 09:30AM—10:30AMCreating a Successful Multi-Unit Culinary Operation Business Seminar
BiographyShawn McClain is the executive chef and partner of Spring, Green Zebra, and Custom House – three of the most popular and trend-setting restaurants in Chicago, each with a distinct theme. McClain’s restaurants set the bar for the city’s upscale-casual dining, with, McClain says, “Great food, great service, and interesting wine, without pretension, in an urban setting.”
McClain is a San Diego native who found himself as a teenager in Ohio wanting to impress a girl who worked in a restaurant – and the rest is history. He graduated from the School of Culinary Arts at Kendall College in Evanston, Illinois in 1990, and spent two years at The Boulevard in the Intercontinental with Chef Stephen Junta. In 1992 he opened Betise in Wilmette in 1992, and two years later left to open Trio in Evanston, Illinois under Rick Tramonto and Gale Gand. He became a sous chef in January 1994 then chef de cuisine in 1995.
McClain broke onto the national scene during his 7 years at Trio. After consistent critical acclaim, he left to open Spring, an Asian and seafood-focused restaurant in Bucktown in Chicago. In 2004, McClain opened his second restaurant, Green Zebra, a sleek vegetarian concept that brings vegetables to the center of the plate. In 2005, McClain swung the pendulum in the opposite direction and opened Custom House, a new American, meat-centric restaurant with a focus on artisan meats.