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Shane Dabney

Sarasota, Florida, United States

Executive Chef at Marina Jack


Chef Shane Dabney began his career in the restaurant industry in 1985 in an upscale Italian Restaurant called Provati’s in Eugene, Oregon. He started work as a line cook and worked his way around the kitchen learning all the stations. In 1987, he was instructed by his CIA trained Executive Chef that he should go to culinary school and refine his skills. He graduated top of his class in 1989 with a GPA of 3.9 from Western Culinary Institute in Portland, Oregon. Recruited by Hyatt Hotels, completing their MIT “Management in Training Program after graduating culinary school becoming Sous Chef and Chef Tournant. Went to work for the Georgia World Congress Center & Georgia Dome as Executive Sous Chef gaining valuable high volume experience and overseeing Super Bowl XXVIII in Atlanta, Georgia and catering parties up to 70,000 people. While working for the Georgia World Congress Center Chef Shane Dabney competed in ACF (American Culinary Federation) sanctioned food competitions winning 2 gold medals, one for individual mystery box competition and one for Grand Buffet Competition. In 1993, took over Greenville Country Club, in South Carolina as Executive Chef fine tuning his culinary skills. 1995 moved back to Atlanta, GA working at Multi Million Dollar Corporate Restaurants such as Planet Hollywood, were he cooked for such celebrities as Arnold Schwarzenegger, Tiger Woods & Andre Agassi, Bruce Willis, Wayne Gretzky to name a few. Also worked for the Cheesecake Factory and Bahama Breeze, further building his corporate restaurant experience with a strong emphasis on food costs, labor costs and P&L work. In 2002, Shane moved his family to Sarasota, Florida were he worked as Executive Chef for such well known establishments as Main Street Bistro and Cosimo’s Brick Oven & Landmark Marina Jack on the waterfront in downtown Sarasota, Florida


Sarasota, Florida, United States