John Shields began his culinary journey in St. Louis, attending culinary school and working in local restaurants. He later served as sous chef at Charlie Trotter’s in Chicago and joined Chef Grant Achatz at Alinea in 2005. During his tenure, Alinea rose to international acclaim.

In 2008, Shields and his wife, Karen Urie, turned down an offer to lead a Charlie Trotter restaurant in Las Vegas, opting instead to revitalize the Town House restaurant in Chilhowie, Virginia. There, they crafted a modern culinary experience rooted in seasonal, locally sourced, and foraged ingredients. Their innovative approach quickly gained national attention, with acclaim from major publications.

After four years at Town House and Riverstead Inn, the couple returned to Chicago to open Smyth + The Loyalist, where they continue to push culinary boundaries. Outside the kitchen, John and Karen enjoy spending time with their two young daughters.