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Shawn Kohlhaas has a diverse range of work experience in the culinary industry. Shawn started their career as an Executive Chef at NASCAR in 2002, overseeing kitchen operations and menu planning. Shawn then moved on to Lineberger's Cattle Company, where they worked as an Executive Chef, managing a high-volume kitchen and taking responsibility for inventory, orders, and staff supervision.

In 2004, Shawn worked as an Executive Sous Chef at Charley's Crab before becoming the Head Chef at Phillips Restaurants in 2005. Shawn then joined Heritage Management/Sheldon Meadows Living Center as a Chef/Culinary Department Manager from 2007 to 2009. Following this, they worked as a Regional Culinary Service Manager at the Unidine Corporation and Food Service Director at ARAMARK.

In 2012, Shawn founded Culinary Cultivations, a culinary event staffing and consulting firm specializing in food safety training, concept development, cost control analysis, and staff training. Shawn currently serves as the Principal Partner/Consultant for the company.

Alongside their work at Culinary Cultivations, Shawn has been actively involved in the culinary community. Shawn served as the President of the Greater Grand Rapids Chapter of the American Culinary Federation from 2013 onwards, promoting sustainable practices and supporting local charitable institutions. Additionally, they hosted "The Local Feed" on Community Media Center 88.1FM WYCE.

Overall, Shawn Kohlhaas has a wealth of experience in various culinary roles and has demonstrated leadership skills in managing kitchen operations and promoting culinary excellence.

Shawn Kohlhaas studied Marketing at C.V.C.C.