Colin Shane works with Chef Sean Brock to lead The Continental’s culinary program through the lens of his extensive experience and passion for food.

After spending his early 20s pursuing a career in music while working in restaurants washing dishes in between his touring schedule, Shane realized his true passion was cooking. Returning to his hometown in 2013, he joined the team at Arroyo Vino in Santa Fe as a Sous Chef, and within a year, he was promoted and named Head Chef. During the four years Shane dedicated to the restaurant, he spent time doing extended staging at celebrated destinations such as Quince in San Francisco and Amass in Copenhagen to grow and hone his skills. While at Arroyo Vino, Shane was a two-time semifinalist for the James Beard Foundation Rising Star Chef in both 2017 and 2018. There, he also met his wife, Lauren, while buying produce from her goat dairy farm. The duo worked together to build a 1.5-acre culinary garden outside the dining room at Arroyo Vino that allowed Shane to get a better understanding of the growing process and develop a deeper appreciation for what is ultimately served on the plate.

In 2018, they moved to Healdsburg, California, and would ultimately be part of the team that helped Single Thread earn three-Michelin-stars. Shane was hired on as Executive Sous Chef of Sierra Mar at Post Ranch Inn in Big Sur, California before moving to Nashville to work with James Beard Award-winning chef Sean Brock.