Chef Shannon’s culinary career began at a five-star hotel in Cabo San Lucas, Mexico and he completed his training at The Art Institute in Washington, D.C. Prior to his new role in Dulles, he worked at multiple Hen Quarter locations in the Washington, D. C. area with world-renowned Master Chef Fred Raynaud, one of only forty master chefs in the United States. One of the most special things about Chef Shannon is his culinary style which combines elements from his native Peru, with other cuisines. He believes in only using the freshest ingredients with a farm-to-table mentality to create his dishes. He continues to develop and master the gift for creating sauces that infuse flavors from his global travels, including Asia, Netherlands, Latin America, Canada and more.