John Shields – he began his culinary training in the St. Louis area, attending culinary school and working in local restaurants. Shields spent two years serving as sous chef at the world-renowned Charlie Trotter’s in Chicago before continuing his career with Chef Grant Achatz at Alinea as sous chef in 2005. During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world.
After leaving Alinea in 2008 to pursue the next step in his career, John (and his soon-to-be wife Karen Urie) turned down an offer to lead the opening of a Charlie Trotter restaurant in Las Vegas.
John and Karen moved to Chilhowie, Virginia, in 2008 and were given carte blanche to re-imagine the then-unknown Town House restaurant. Now able to craft their own vision, chefs John and Karen rebuilt the Town House concept as a modern exploration of imaginative flavor and visual compositions that utilized the wide array of seasonal, locally grown, and foraged ingredients.
177 North Ada Street,
Chicago, IL 60607,