Check Out Shawn Reinert’s Story

Today we’d like to introduce you to Shawn Reinert.

Hi Shawn, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started in the industry as a busboy at a country club at 15. I went on to work several different positions in restaurants, diners, and nightclubs, and eventually fell in love with fine dining at an upscale restaurant in downtown Fort Myers, Florida. I went on to become a front of house trainer for the Ritz-Carlton in Naples, and eventually stumbled upon a news story about the build of Hudson and Essex and came to Mansfield to join the team and help open the restaurant.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Covid was a struggle. With a 6 week shut down and having to lose a good amount of our tables due to space requirements, it took some time to get back on track.

Appreciate you sharing that. What else should we know about what you do?
I currently hold a level 2 certification from the Wine and Spirits Education Trust, a level 1 certification from the Master Court of Sommeliers, and I am currently studying for my level 2.

Who else deserves credit in your story?
Our owners, Rick and Carol have treated us all like family and are truly the best bosses I’ve ever had. They are in the restaurant just about every shift on a weekly basis saying hello and thank you to our guests. Executive Chef Sierra Carver also deserves credit for her part in our culinary artistry and for being with us since day 1.

Contact Info:

• Website: www.hudsonandessex.com / www.prohibitiondining.com
• Instagram: hudson.and.essex | prohibitiondining
• Facebook: Hudson and Essex | Prohibition at the Caverns | Cypress Hill Winery | Gastronomia Italian Deli