Executive Chef and Owner Todd Shanks is a locally grown epicurean who has been concocting culinary delights for 20 years. He cultivated an early love for cooking in his mother's and grandmother's kitchens. His first experience in a restaurant was as a dishwasher at the Fort Mason Officers Club in San Francisco.
After serving our country in the U.S. Army, Shanks attended the Queen City Culinary Arts Program in Cincinnati, Ohio. An internship at the prestigious Aqua in San Francisco under George Morrone and Michael Mina brought Todd back to the Bay Area. He continued work at Aqua after graduating and also helped open Charles on Nob Hill to start his career off. Soon it was back to Cincinnati for a stint at the then Four Star Cincinnati Hotel as a Tournant. He accepted the position of Assistant Pastry Chef at Ciao Baby Cucinda under the tutelage of Pastry Chef Bobby Gomez. His rise in the culinary world continued, and he went on to become Executive Chef of The Symphony Hotel, What’s for Dinner, and Kona Bistro, all in Cincinnati.
Chef Todd has participated in Cincinnati's local charitable events such as the S.I.D.'s (Sudden Infant Death Syndrome) brunch, and One Night, Twelve Kitchens. He enjoys incorporating local products with unique combination of flavors. As a board member of the local Greater Cincinnati Independent Restaurant group, he promotes the benefits of buying foods from local sources.
Outside of the kitchen Chef Shanks is passionate about photography and computers. He has a very approachable demeanor and has never once been known to brandish a knife in a threatening manner!
Basil Chef's Council
Chef Rome
New Council Member!
