With over three decades of experience in the culinary industry, Chef Shaun Doty has honed his craft at renowned restaurants across the U.S. and internationally.
Chef Shaun Doty offers exclusive private dining experiences for prominent families in the Atlanta, Georgia and Palm Beaches, Florida. Each menu is tailored to the client’s preferences, using fresh, local ingredients to create unforgettable meals.
Shaun provides expert chef management services, offering mentorship, training, and management for culinary teams. He has helped both residential and commercial clients elevate their kitchen operations.
As a culinary consultant, Shaun Doty works with restaurants and hospitality businesses to enhance their dining offerings. From menu development to kitchen efficiency, Shaun's consulting services help businesses succeed in the competitive culinary industry.
Led the culinary team and managed menu offerings as Executive Chef and Founder at Bantam & Biddy.
Handled kitchen management and menu development as Executive Chef and Owner at The Federal.
Developed menus and managed kitchen staff as Executive Chef and Founder at Yeah Burger.
Managed the restaurant's kitchen and day-to-day operations as Executive Chef and Owner at Shaun's.
Led kitchen staff and handled daily culinary operations as Executive Chef at Table 1280.
Oversaw kitchen operations and contributed to business management as Executive Chef and Partner at Midcity Cuisine.
Managed both the kitchen and business aspects as Executive Chef and Partner at Mumbo Jumbo.
Led the kitchen team and managed menu creation as the Executive Chef at Savanna's.
Shaun Doty is a chef with over three decades of experience in both fine and casual dining. His culinary journey has taken him from Michelin-starred restaurants to beloved neighborhood bistros. With a focus on sustainable, ingredient-driven cuisine, Shaun is dedicated to sourcing the best seasonal ingredients and employing both classic and modern cooking techniques to create memorable dining experiences.
Participated in hands-on training and learned various culinary techniques as a stagiaire in various Michelin starred restaurants in France and Belgium.
Supervised junior kitchen staff and managed kitchen operations as a Sous Chef at Mirabelle.
Prepared sauces and managed the saucier station as a Saucier at The Ritz Carlton Buckhead.
Oversaw a specific section of the kitchen as Chef de Partie, ensuring quality and timely preparation of dishes at Restaurant Million.
Assisted in kitchen preparation and performed basic tasks as a Commis, supporting senior chefs at The Grape.
Certified in CPR and AED
Madison, Georgia's town square has become a vibrant culinary hub, offering diverse dining experiences and drawing attention as a food lover's destination.
Chef Shaun Doty views the AJC Peachtree Road Race as a family activity and a means to build community connections, participating with his family and restaurant team.
Chef Shaun Doty spends the month of October bringing his own unique creativity and flavor to The Dining Room in Madison.
Highlights The Federal’s success and its impressive business model under Shaun Doty’s leadership.
Details Doty's culinary journey and collaboration with Lance Gummere to open The Federal.
Discusses Shaun Doty’s return to fine dining and the strategy behind running The Federal.
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