Chef Shannan Wages
has brought many great relationships and memories over the years. Being
able to share this talent and gift with people is remarkably life
changing. Accidentally coming across Culinary Art in my late twenties, I
sacrificed all that I had to give everything away and step out in faith to
move to Las Vegas to become a Chef.
cooked at various levels and environments has given insight of
understanding harmonious flavors, textures, and presentations, food has
become an experience.
for approximately 17 years at multitudes of levels have enhanced
the ability to adapt and learn. Training for the first two years in
Northern Italian Cuisine in Vegas while at the Venetian Hotel and a
Vinotecca Restaurant gave me a fundamental base to thrive on. Also working
bakeries both in Vegas and in California gave me conceptual
knowledge of pastries as well. Bringing this knowledge together with
maturity while serving as a Chef for Camp Pendleton Marine Corp has given
me a heightened importance of impacting those around us with positive
memories should definitely be one of the greatest traits of a Chef.
and perception of dishes comes from training and learning from many great
while having a background in Art, bringing all aspects together to
create a dish for someone is immense and impactful. Balance and harmonious
tones coming together at times be stronger then any word ever said.
is art to the ears, as food is an orchestra to the soul" -Chef