Today we’d like to introduce you to Shane Whitacre.
Hi Shane, 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 have had a desire to cook ever since I could reach the knobs on the stove as a child. Growing up in Springfield, Ohio, I had little exposure to fine dining but knew from our simple family dinners that food is the medium that brings people together. That sentiment was elevated when, as a teenager, I had my first dinner at an upscale but quaint restaurant in Yellow Springs. I learned that dining can not only bring people together but also has the potential to be a life-changing experience. Since then, I’ve gone pursued many paths, including undergraduate and graduate degrees from The Ohio State University, and starting a family. Through it all, I’ve always found time for cooking both professionally and recreationally- sometimes having a hard time telling the difference between the two. My craft was further refined when I met an incredible Chef mentor who introduced me to three generations of culinary experience passed on through a family linage of French Chefs. I owe my success to Chef Marc, Emily, Marcus, and many others who I was able to work with and learn from over the years. It was 2016 when I started Chef’s Table Columbus to bring what I had learned into private homes and businesses.
In 2020, I was fortunately introduced to Chef Colt Stover. Colt’s leap to Chef’s Table is one I will never forget. We met and talked about what we valued and found common ground in our desire to build relationships over food…and somehow make a living doing it. A week later he called me up (after just purchasing his first home with his new wife) and said, I quit my job at the restaurant so if you need me, I’m available. We had no real plan but made it work, and it worked quite well. Colt then introduced me to Chef Olivia who is one of the most talented flavor composers I’ve come across. The three of us, along with our significant others, really helped grow the business from 2020 to the present, and it now includes not only in-home dining but also personal chef services and full-scale catering. In that time, we’ve been able to bring on additional friends (literally) to help us with sales, management, production, serving, bartending, just about anything you can think of.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
I find it hard to believe starting a business is a smooth road for anyone. I’ve certainly made my fair share of mistakes – wrong concepts at the wrong time, taking on too much (and probably still do), underestimating costs, and time commitments. That being said, I’ve learned from those mistakes, and they have made me a better Chef, business owner, and hopefully mentor.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
The company is structured as a Chef’s collaborative. We strive to provide an opportunity for talented Chef’s to create the way in which they practice their culinary talents. The most common amongst our Chefs is by providing a restaurant experience in the comfort of your own home. Each Chef releases a seasonal menu every four months with a meal that they would serve to their closest friends and family…and also join them at the table. This is how we stay grounded in what inspires us and not go with what’s trendy or popular at the time. We go back to our roots. If you’ve never experienced in-home dining, you’re missing out. We even collaborate with Dave of MySomm Wine if you’d like the perfect parings for your dinner.
Another service we excel at is events of all sizes. We cater weddings, corporate events, charity events, birthday parties, and more. You can choose from our event catering menu or opt to do something completely custom with one of our Chefs.
The third way we utilize our talents is personal Chef services for busy professionals, those with dietary restrictions, or simply trying to eat healthier. We get to cover it all, from intimate gatherings, celebrations, to daily living. Through these services, it’s not all about the food; we establish long-lasting relationships with our clients. Many we now consider family.
If you had to, what characteristic of yours would you give the most credit to?
Passion
Passion is the key ingredient missing from all too many kitchens as cooking has become a chore, events a burden, and clientele mere customers. The mission of Chef’s Table is to provide exceptional dining experiences and products with Culinarians who have a passion for the food we create and an appreciation for the privilege of contributing to your enjoyment of family and friends.
Contact Info:
- Website: chefstablecolumbus.com
- Facebook: https://www.facebook.com/chefstablecolumbus
Image Credits
Chelsea Whitacre
