Shawn Menard Biography

Chef Menard began his culinary career as a fry cook in October of 1995 and has since risen to become one of Sacramento's top chefs. He worked his way up from line cook to sous chef under Kurt Spataro and his skilled team of cooks at Centro Cocina Mexicana and the Esquire Grill. Later, as the Executive Sous Chef of Austin's Steakhouse at Thunder Valley Resort, he developed his fine dining abilities and expertise, as well as the art of running a high-end dry-aged steakhouse. Chef Menard returned to Sacramento in the fall of 2004 and, at the age of twenty-four, accepted the post of Executive Chef at Chops Steak, Seafood & Bar, where he worked for the next five years. He obtained a career as a Culinary Specialist with US Foods in 2009.

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