Colin Shane

The Path

Colin Shane began as Sous Chef at Arroyo Vino in Santa Fe, New Mexico (2013–2014), where the daily demands of the line sharpened his habits around rigor, product, and the work that happens before service. He then moved into the Head Chef role at Arroyo Vino in Santa Fe, New Mexico (2014–2018), directing the kitchen through those years and building depth in restraint and exacting technique, especially in cured and composed preparations. He later became Head Chef at The Continental in Nashville, Tennessee (from 2022), carrying that approach into a new market. The setting changed, but the same priorities stayed visible: ingredients, source, and the discipline required to make charcuterie central to a restaurant’s identity.

The Work Today

At The Continental, Colin Shane leads a kitchen where charcuterie is not a side note but a defining specialty. Cuts, cures, and assembled plates depend on timing as much as technique, and that structure suits the way he works. He has said, "I enjoy being able to promote and support local farmers and producers with what I do." The line is plain, and the practice behind it follows suit: local sourcing that gives the food a direct connection to the region and the people producing it.

Signature

Colin's signature dishes include Oysters Continental, Hudson Valley Foie Gras Mousseline, Squab Pithivier, and Bear Creek Farm Berkshire Pork Loin. The group shows a kitchen that moves between richness and structure, with the pithivier’s formal construction set alongside ingredients chosen for specificity and care.

In Their Words “The pithivier is very ornate and beautiful. And we wanted to make sure we were doing it with integrity.”

Acclaim

Colin's honors include James Beard Foundation Rising Star Chef of the Year semifinalist (2017) and Local Hero.