About The Chef

Made with Love

Chef Shannon is an exceptional culinary artist renowned for her mastery in the realm of haute cuisine. With a passion for creating culinary experiences unique to every customer, Shannon has crafted a stellar reputation as a Private Chef. Drawing upon an illustrious career that spans Michelin-starred restaurants and other fine dining establishments, Shannon’s culinary journey as a Cake Decorator in her home town of Albuquerque, New Mexico to the world renowned 3 Michelin Star Restaurant, ABaC in Barcelona Spain, is a testament to her unwavering commitment to culinary excellence. Her ability to curate menus tailored to the unique preferences and dietary needs of her guests showcases an unparalleled level of professionalism, adaptability, and creativity. With an innate ability to create captivating dining experiences, Shannon continues to redefine the art of private dining in the Los Angeles area and beyond.

Chief Shannon Montgomery
Shannon's Dishes

Shannon's Journey

Cake Decorator
Growing up in the heart of Albuquerque, New Mexico, I found solace and connection through cake decorating at the age of 14. I found a way to connect with my late mother and from there my love for cakes blossomed into a thriving business during my high school years. Honing my skills, I had the opportunity to create exquisite cakes for various occasions including; weddings, birthdays, and baby showers. My edible creations became heartfelt tributes, encapsulating the dreams and milestones of my clients.
Competitions
While managing my thriving cake decorating business, I fearlessly entered the world of Baking and Pastry Competitions. My talent and unwavering determination propelled me to victory, earning a series of scholarships that paved the way to my ultimate goal—attending the esteemed Johnson & Wales University, a renowned culinary institution.
Johnson & Wales University
Graduation ( A.S., B.S., and MBA)
My pursuit of culinary excellence led me to Johnson & Wales University in Denver, Colorado, where I embarked on a remarkable educational journey. Immersed in the world of baking and pastry, I dedicated myself to mastering the craft, earning an esteemed Associate's degree in Baking and Pastry, then pursued a bachelor's degree in Business. Not content to stop there, my hunger for knowledge led me to pursue an MBA in Hospitality, further enhancing my understanding of the industry. This unique educational background equipped me with a comprehensive understanding of not only the culinary arts but also the strategic and operational aspects of the hospitality industry.
Rosenberg’s
THE TURN
My culinary journey took an unexpected turn when I was discovered at Rosenberg’s Bagels and Delicatessen in Denver for my raw talent in slicing salmon lox. I not only learned how to make traditional Jewish Baked goods such as; Challah bread, Rugalach, and Bagels, but I also learned how to cure, brine, and make delectable bagel sandwiches. This serendipitous encounter became a catalyst that changed the course of my culinary trajectory. The experience at Rosenberg’s ignited a fire within me, I fell in love with the hot line and all that savory had to offer.
Sol Mexican Cocina and the FALL
Following my time at Rosenberg’s Deli, I found myself in a new culinary realm of Mexican cuisine at Sol Mexican Cocina where I embraced the spirit of a culinary pirate. Inside this bustling commercial kitchen I dove headfirst into the fast-paced world of delivering mouthwatering tacos, tantalizing chile rellenos, and vibrant ceviche. I honed my abilities and discovered the thrill of creating exceptional dishes that brought joy to countless diners. But as with the life of many chefs, hardship and trauma found me. I found myself homeless and battling the devastating effects of drug and alcohol abuse. I desperately yearned for a chance to rebuild my life and it was here in a serendipitous twist of fate, an opportunity arose to travel to Barcelona, Spain, to work at ABaC, a prestigious 3 Michelin star restaurant.
Spain
ABaC
Spain became a beacon of hope and transformation for me. Immersed in the culinary haven of ABaC, I was embraced by a team dedicated to excellence, precision, and creativity. It was within the hallowed walls of the restaurant that I discovered a renewed sense of purpose and a chance to resurrect my culinary passion. This remarkable chapter became a turning point in my life, rekindling my love for the culinary arts and setting me on a path of redemption and success.
Arizona
Biltmore
Returning to the States with a revitalized passion for food, I eagerly embraced a new challenge at the esteemed Arizona Biltmore-Waldorf Astoria hotel. Determined to push my boundaries and learn from the best, I worked side by side with the renowned 2 Michelin star chef, Alex Atala. This experience proved to be transformative, honing my skills and expanding my culinary repertoire in fine dining. The opportunity to work with a culinary maestro of such caliber instilled in me a profound appreciation for innovation, technique, and the relentless pursuit of excellence.
Italy
Longing for Europe and the allure of its culinary heritage, I made a bold decision to leave Arizona and venture to Italy. There, amidst the enchanting landscapes and rich gastronomic traditions, I found myself falling in love with an Italian chef and together, we embarked on a captivating journey through the northern region of Italy, indulging in the vibrant flavors and immersing ourselves in the essence of Italian cuisine. However, despite the profound connection we shared, my restless spirit compelled me to return to the States. With a heavy heart, I bid farewell to Italy, leaving behind a love story intertwined with culinary exploration and personal growth. This bittersweet experience would forever shape my perspective, reminding me of the complexities of love, the allure of distant lands, and the courage needed to confront one's past in order to forge a brighter future.
LA
Vespertine
Touching down in Los Angeles, I found myself embarking on a thrilling culinary journey at Vespertine, helmed by renowned chef Jordan Kahn. Immersed in a culinary "space ship," I joined a talented fleet of chefs united by a shared mission to achieve culinary greatness. This extraordinary experience pushed me to my limits, as I wholeheartedly dedicated myself to supporting Chef Kahn in his pursuit of 2 Michelin stars. With each meticulously crafted dish, every innovation, and relentless pursuit of perfection, I contributed to the culinary symphony that unfolded at Vespertine. The demanding environment of the restaurant challenged my skills, creativity, and resilience, propelling me to new heights.
Private Cheffing
After departing from Vespertine, I found myself joining the crew at Dialogue, led by renowned chef Dave Beran. However, this experience was unexpectedly cut short when the pandemic swept across the nation, plunging me into a period of isolation. It was during this challenging time that I discovered a new avenue for my culinary talents—private cheffing. Embracing the opportunity to curate unforgettable experiences for guests in the comfort of their own homes, I fell in love with the art of creating personalized culinary journeys. With meticulous attention to detail, I crafted unique menus and brought them to life, transforming ordinary dining spaces into extraordinary settings. Through private cheffing, I discovered the power of intimate connections, as I had the privilege of witnessing firsthand the joy and delight I brought to my clients' lives through my culinary creations. This newfound passion for curating memorable experiences became a beacon of light during uncertain times, affirming my resilience and unwavering dedication to my craft.