—Michael Shannon, CEC, Executive Chef, The Patterson Club
Meet the Class of 2024: Michael Shannon, CEC
- Age: 34
- Executive Chef
- Somerset Club (Boston, Mass.)
Michael Shannon’s culinary excellence shines through his focused, clean, and flawlessly executed dishes, earning him a prestigious place in the club culinary world, highlighted by his victory in the American Culinary Federation’s (ACF) Chef of the Year Competition in 2021. His commitment to precision in his culinary creations is matched by his dedication to lifelong learning, mentorship and building a strong community of like-minded peers. Looking forward, Shannon is not only setting personal milestones, such as starting a family, but also professional ones, like attaining the ACF’s Certified Master Chef designation, all while fostering a supportive atmosphere for creativity and growth within his team.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Michael Shannon (MS): I feel humbled and honored to be recognized by my peers for the 40 Under 40. This is hugely significant for me as it validates all the hard work I have put in up to this point. It means even more because I know I was nominated by my peers, and that is a wonderful feeling.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MS: My advice to young culinarians is to actively pursue your career goals. Stay engaged with your education after culinary school and continue to grow. If you work for a chef who pushes you towards opportunities and mentors you, stick with them. Make connections and leave a good impression. Always present yourself professionally to other chefs and peers in the industry. Remember, the club and resort world is small, so every professional impression counts. Lastly, always have three things in life: great mentors to consult, peers who challenge you to improve, and mentees that you guide.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MS: A significant personal challenge was competing for and winning the ACF Chef of the Year Competition in 2021, especially coming off the challenges posed by COVID. Practicing during staffing shortages while the club was becoming fully operational again was tough. Fortunately, the team at the club supported one another, and I built some of the best relationships in my career through that adversity. It taught me that tough times foster the deepest relationships, and it's those silver linings we remember through hardships.
C+RC: What are your future goals and your plan to achieve them?
MS: My future goals include earning my CMC certification, starting a family, and continuing to challenge myself to learn and become a better mentor every day. I aim to be regarded as a leader in the industry, which requires a tremendous amount of responsibility and support from your family, mentors, and colleagues.
C+RC: What inspired your career in the club and resort sector?
MS: Several inspirations have guided my career in clubs, notably Chef Joseph Leonardi, CMC, who inspired me with his cooking skills and professionalism. He always pushed himself to be a leader and was an excellent mentor to me, both as a chef and a person. Being involved with Club and Resort Chef has also kept me motivated because of the incredibly talented chefs I've had the chance to network with. This profession is special, and in my view, Club Chefs are among the most versatile and skilled in the food-service industry, capable of executing everything from multi-course fine dining wine dinners to serving the best burger in the area. There's never a dull moment, and I treasure the opportunity to use my creativity daily.