Chef John Shaw

Chef John Shaw at The Tides Beach ClubWhen Chef John Shaw returned to The Tides Beach as Executive Chef in 2012, he reworked the menu to focus on seaside favorites prepared in fresh, creative ways. The new menu items – such as Buffalo shrimp, roasted corn & clam chowder, and Maine lobster raviolo – were met with rave reviews from diners, many of whom return to The Tides Beach Club each summer to enjoy Chef Shaw’s culinary offerings. Born and raised in Kennebunk, Maine, Shaw honors his coastal roots by emphasizing New England flavors and local Maine products in his dishes.

Prior to joining The Tides Beach Club as Executive Sous Chef in May 2011, Shaw worked as Executive Chef at the Kennebunkport Inn.  And after Celebrity Chef Gordon Ramsay popped in for dinner, he told Portland magazine that his meal at One Dock – under the direction of Chef Shaw – was the best meal he had while visiting Maine that year.

Shaw currently splits his time between Maine in the summer and Colorado in the winter where he is Chef of the night dining operation at Four Point’s restaurant at Steamboat Ski Resort.

Shaw has also worked as a Sous Chef at Ye Olde England Inne in Stowe, Vermont, Sous Chef at Sheraton Resort Steamboat Springs, Colorado, and Chef de Cuisine at Windows on the Water in Kennebunk, Maine. He graduated from the New England Culinary Institute in Montpelier, Vermont.

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lobster spring rolls at The Tides Beach Club
lobster at The TIdes Beach Club
Buffalo Shrimp at The Tides Beach Club
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