Embark on a culinary journey that begins in the kitchens of St. Louis and ascends to the Michelin-starred heights of Chicago: this is the story of John B. Shields, a visionary who has transformed modern cuisine with a personal touch and a steadfast commitment to sustainability.
Biography
John B. Shields took his first steps in the culinary world in the local kitchens of St. Louis, soaking in traditional recipes and the art of turning simple ingredients into memorable dishes. His talent soon led him to Chicago, where he made his mark as a sous chef at the renowned Charlie Trotter’s, a fertile ground for honing his already promising culinary skills.
In 2005, John left Charlie Trotter's to join Grant Achatz in opening Alinea, which quickly climbed the ranks to become one of the best restaurants in the world. This experience not only refined his technical mastery but also broadened his culinary vision, pushing him to explore new gastronomic frontiers.
After Alinea, in 2008, John and his future wife Karen Urie turned down an enticing offer in Las Vegas for a more personal and risky venture: rethinking and leading the Town House, a little-known restaurant in rural Virginia. There, the Shields couple experimented with local and seasonal ingredients, transforming the Town House into a culinary landmark praised by The New York Times and earning John accolades such as Food & Wine's "Best New Chef" in 2010 and a James Beard Award nomination in 2011.
Finally, the call of Chicago beckoned again, and the Shields opened Smyth + The Loyalist. Smyth, with its seasonal multi-course menus, and The Loyalist, with a more relaxed yet equally innovative atmosphere, captured critical attention, earning Michelin stars and praise from local critics for their culinary excellence.
