Rooted in true southern hospitality, Chef Shannon Beasley started her culinary experience in the humble kitchen of her grandmother, Rebecca Hamrick.  Shannon watched, learned and absorbed the traditional southern ways of preparing meals.  She understood that her grandmother could feed everyone and anyone, but she also could make everyone feel at home through food.  She soon realized that she could nurture people through the meals she prepared, physically and spiritually; and that has become her mission.  Shannon has carried this mantra with her throughout her successful career, making her one of the top personal chefs in the area. 

From Georgia, Shannon moved to Auburn, AL where she began her professional career at the Big Blue Bagel, a cornerstone of the college town.  She began baking and working in a professional kitchen.  Here she learned about cooking for a small and large crowd.  Her travels soon took her to Charleston, SC where she worked at the local favorite, Lost Dog café.   At the Lost Dog, Shannon learned variation on southern meals, spicing it up and bringing more variety to the menu.  Shannon then began working with Event Staffing, where she catered all over Charleston and the low country.  She cooked for huge high scale weddings, managed buffets and carried her love of nurturing to a larger audience. She was then offered a sous chef position at Gillionville Plantation in Albany, GA. Being so close to home, Shannon gladly accepted this task. Gillionville allowed her to sharpen her french cuisine techniques while infusing them with traditional southern flair. She was also able to interact with celebrities and affluent clientele in a very private environment. These special interactions sparked the idea of one day becoming a personal chef.

In 2004 Shannon felt the mountains calling her, so she moved to Asheville, NC where she quickly entered the fine dining world at Battery Park Bistro.  She also worked with Elegant Edibles on the side.  Here she learned the art of Kosher cooking. She then began an opportunity to prepare meals for Whole Foods (Greenlife).  She started working with organic ingredients and soon fell in love with baking and pastries.  She trained under a master pastry chef and learned the art of making fine desserts.  She continued her pastry work at Well Bread Bakery and soon found herself at Ardenwoods Retirement Community.  At Ardenwoods, Shannon had to learn to cook for people with special dietary needs (vegetarian, gluten-free, diabetics, and various food allergies).  Through her experience there, she is able to prepare and cook for truly anyone!  She has also been an event coordinator for Trinity UMC in Asheville.  At Trinity she catered and planned the large scale events such as the Fall Festival, Christmas Cantatas, and many other activities for the church. 

Longing for the deep south and a coastal location, Shannon decided it was time to get to the Emerald Coast. Growing up vacationing here was an integral part of her life and she knew that one day this would become home. Shannon continues to learn and share her vast experience with her clients.  She has been blessed with the ability to bring people together through meals and fellowship.  Her love of cooking and nurturing shows in each one of the dishes she prepares.