Shane O'Neill
Shane O'Neill, Chef de Cuisine

Originally from Kilkenny, Ireland, Shane O’Neill is presently the Chef de Cuisine at L’Espalier in Boston. O’Neill joined the renowned restaurant in March of 2008 as sous chef after cultivating his culinary career in Europe and other parts of the world.

Upon graduating from Northern Ireland’s Hotel and Catering College, O’Neill’s trajectory began in Belfast at Deanes Restaurant (a one-star Michelin restaurant) under Michael Deane. He remained there for two and a half years, garnering a significant amount of experience. During that time Shane also participated in numerous cooking competitions and at the mere age of 21 was awarded the bronze medal at the Youth Skilled Culinary Olympics.

Eager for a new set of experiences and more passionate than ever about food and travel, Shane struck out for Australia where he remained for a year and a half, cooking in some of the country’s finest eateries and establishments. From there O’Neill’s travels took him through New Zealand and South East Asia, before depositing him in London, where he resided for the next four years. After a brief stint at the Ritz London Hotel, he began work at the highly lauded Le Gavroche, the first restaurant in the United Kingdom to attain three Michelin stars. While at Le Gavroche he studiously toiled under the expert guidance of Michael Roux Jr. and followed in the footsteps of other high caliber chefs such as Gordon Ramsey and Marco Pierre White.

After devoting a significant amount of time to Roux’s tutelage, O’Neill then transitioned back to luxury hotels and worked at London’s only five star, family-run hotel: The Goring Hotel, also known to be a favorite of the royal family’s. The hotel’s restaurant attained the prestigious title “Best British Restaurant of the year.” O’Neill then made one last transition in London to the multiple award winning Square Restaurant. The restaurant had two Michelin stars and was voted by Zagat as “All around Best Restaurant in London.”

With many years of extremely varied, international culinary experience and a handful of awards, Shane made the trek to Boston in 2008 whereupon he began his current employment at L’Espalier.