Originally from Eugene, Oregon Shaun McCrain grew up in Seattle where he attended Seattle Central Culinary Program while working at The Painted Table.
After graduating, he worked in San Francisco at Masa’s as well as La Folie. Encouragement from Chef Roland Passot led Shaun to Paris and the kitchens of Les Elysées du Vernet and Taillevent. Heading back to the States, he was honored to accept a Chef de Partie position at Thomas Keller’s Per Se in New York City, where he rose to the positions of Sous and Executive Sous Chef.
Missing the West Coast, Chef McCrain spent some time in San Francisco and Napa Valley before heading to Seattle to lead the kitchen at Book Bindery.