Chef's Profile

Shane Pritchett began his restaurant career in Texas in 1993. As a senior attending Midwestern State University in Wichita Falls, Texas, he discovered his passion for cooking. He began his career at the finest restaurant in Wichita Falls, the University Club, and within a year worked his way up to sous chef. 

In 1996, Shane enrolled in the New England Culinary Institute in Vermont. After graduating at the top of his class, he moved to Manhattan and worked at The Mark at The Mark Hotel. After meeting Emeril Lagasse in New York, Shane began working at Emeril's flagship restaurant in New Orleans, Emeril's.

Shane quickly moved up at Emeril's and was promoted to executive sous chef. Emeril soon promoted him to the position of executive chef at Emeril's Delmonico, where he worked for three years. Under Shane's supervision, Emeril's Delmonico received many awards. The restaurant was voted #1 Restaurant in New Orleans by local food critic Tom Fitzmorris and Best Restaurant in New Orleans by CityBusiness.

Having a passion for travel, Shane took time off to go to Bangkok, Thailand, where he cooked with Chef Norbert Kostner at the world-famous Oriental Hotel. There he worked in the hotel's four restaurants and learned traditional Thai cuisine. He also worked in their Michelin-rated restaurant, Le Normandie.

Shane always knew he would have his own restaurant. He continued to work for Emeril's and helped reopen Emeril's Delmonico after Hurricane Katrina. After fulfilling his commitment to Emeril, Shane left the company in 2007 to begin the next chapter of his career with the Fat Hen Grill.