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With over a decade of experience, chef Shawn Osbey has been crafting extraordinary culinary experiences worldwide. His Atlanta-based catering company is ready to deliver its expertise to any destination, making him the ultimate “traveling chef.”
From Snow Days to Kitchen Mastery
Osbey found his culinary love at a young age when he opted to stay in during snow days and cook breakfast for his brothers while they shoveled snow. “I grew up in Danbury, Connecticut, in the 80s,” he explains.
“The East Coast snowed a lot; I’m talking about five-foot snowstorms. I’ve always had and still hate the snow. So I’d tell my brothers, ‘You guys grab a shovel, and I’ll cook breakfast.’ Then I’d spend the whole day cooking. On snow days, when school was out, I’d say, ‘You all go sledding and have fun—I’ll handle lunch.’ It was my thing, and I absolutely loved it.”
Osbey fondly recalls his upbringing in a home where entertaining was at the heart of family life. “We’re just a family that loves to eat, cook, and bring people together. My family hosted every barbecue and holiday—our house was the gathering place. I would always get so excited knowing we were about to entertain. I’d say, ‘Okay, we’ve got pots on the stove; let’s get this house cleaned up and the yard ready—we’ve got company coming!’ Those moments were so full of energy and joy for me.”
The Connecticut native attributes his passion for cooking and entertaining to his parents’ love of hosting and sharing meals. “That same excitement carries over to my work today, with my clients and the events I cook for. It all started there. I remember being in the kitchen with my mom as a kid. My dad was a big cook, too—he smothered everything in gravy. They taught me so much, like how to make pan gravy, little kitchen tricks, and when to turn the flame down while cooking. Those lessons have stayed with me throughout my career.”
Changing Course to Find True Calling in Food
He also credits Danbury as influencing his cooking style. “When I think of America, I see it as a melting pot,” Osbey reflects. “There are so many places to experience that unique blend of American cuisine. That diversity is reflected in my food.
He continues, “I create classic dishes we all grew up loving but add my own twist to them. For example, I have a dish where I take smoked turkey and collard greens and wrap them in an empanada. It brings that Southern smoky flavor together with the crisp, flaky empanada dough, and I pair it with a Peruvian sauce. It’s a perfect example of how you can blend cultures and still create something that feels distinctly American.”
Growing up, Osbey participated in after-school activities, like cooking classes and basketball, but didn’t consider the culinary field a career. As he approached high school graduation, his mother suggested he enroll in culinary school, but Osbey dreamed of being “this whole big CEO businessperson.”
Instead, he worked towards his business management degree at Hartwick College in New York and then returned to Danbury to work as a personal banker. However, he quickly realized finance was not his calling.
“You have to wear a suit and tie and sit behind a desk. Talk to these people all day. I was trying to sell banking products. I was just like, ‘This just cannot be it. I just cannot see this as my life.”
So he did what he should have done years prior—listen to his mother and enroll at Connecticut Culinary Institute. “I remember my first day walking into culinary school; it just felt so natural, like I belonged there. My shoulders dropped, and I thought, ‘This is it,'” he says. “What I got from culinary school was a solid foundation. It’s a place that hones your creativity and talent, giving you the skills to build on.”
One of the courses that resonated with him was the first course, Introduction to Cooking. “It was my favorite. It covered the basics—like chopping techniques and different cuts. That’s where I learned terms like brunoise, chiffonade and julienne. I thought it was so cool to learn all these technical terms and see the art of cooking broken down so clearly. Getting these little nuggets of knowledge and understanding the kitchen language was exciting. Those foundational skills and terms have stuck with me throughout my career and continue to shape how I approach my work.”
Forged in Precision, Polished in Vegas Heat
After graduating, Osbey did his externship at The Round Hill Club, a country club in Greenwich, Connecticut, under executive chef Bruce Egdahl. After some time, Osbey toyed with moving to Las Vegas and sought advice from Egdahl.
“He didn’t say much,” Osbey says. “He was one of those old-school chefs who didn’t talk much but yelled plenty. During one of the winter breaks, he asked me, ‘So, are you serious about Vegas?’ I said, ‘I think it’d be a good move for me.’ Right then, we were sitting there, and he made a call to Charlie Palmer. He said, ‘Hey, I’ve got this kid who wants to come to Vegas. Do you have anything for him?’ Charlie Palmer said, ‘Yeah, tell him to be here on this date, and I’ll have a job for him.’”
He shares more, “So, I packed up and moved to Vegas. I walked right into Charlie Palmer Steakhouse at the Four Seasons, ready to start my next chapter.” At just 24, Osbey had gotten his first major job working sauté for Charlie Palmer.
Osbey credits his Las Vegas experience with polishing his culinary skills. “In a restaurant like that, it’s all about precision, speed, and fitting into the rhythm of the line,” he says. “It’s not just cooking—that part I had down. The details make the difference: holding a sauté pan, balancing a spoon and tongs, or placing your towel just right. Those nuances mold you into a great chef, able to move with precision and flow seamlessly as part of the machine.”
After starting at the steakhouse, Osbey eventually opened Tao at the Venetian. “It was an incredible experience,” he says. “I received a great education in kitchen management, from inventory and ordering to selecting purveyors and weighing meats. They truly immersed me in every aspect of running a kitchen.”
The seasoned chef states that moving was pivotal in escaping Connecticut’s limited culinary scene, where opportunities were scarce. In Vegas, he sought to work with top ingredients and immerse himself in a vibrant food culture.
Vegas surpassed his expectations, providing him with the environment to thrive. He also joined the rapidly growing Light Group, where he managed several high-profile leisure lounges, including Bear Pool, Liquid Pool and Gold Room at Aria.
“By the time I left, I was the executive chef overseeing all the lounges, from menu creation to staff hiring. It was a remarkable opportunity, and I wouldn’t change my time in Vegas for anything.”
Cooking Down in Atlanta
After seven years, Osbey moved to Atlanta, where his immediate family now lived after his mother, followed by his brothers, moved to be closer to family. He took a job at Georgia Tech Hotel and Conference Center, which hosted the Atlanta Falcons home games.
Osbey describes this job as one of the toughest challenges of his career. “It was a big operation, but it was probably one of the hardest jobs I ever had—not because of the work, but because of the team dynamic,” he says.
Three years into his Georgia Tech position, Osbey was asked by a good friend if he’d be interested in catering a few events. “I thought, ‘Why not?’ and gave it a shot. The first event was a breeze, and I enjoyed connecting with new people. I started doing it part-time but quickly realized I could make it a full-time career. So, I started Chef Shawn Osbey Catering. We’re a boutique catering company specializing in creating incredible culinary experiences worldwide.”
The Georgia-based chef recounts building his catering business one step at a time, from acquiring equipment to forging connections within Atlanta’s lively event industry. “Working with talented event planners in the city introduced me to countless opportunities in staffing and networking,” he says. “I began spreading the word about my business, telling people what I was doing and asking them to keep me in mind for future events.”
Word-of-Mouth Only Advertising?
Correct, Osbey gains all his events through the grapevine with zero advertising. “Word-of-mouth marketing and networking were crucial to my success. I made it a point to book an event at every event I attended, ensuring people knew who I was and what I did. Atlanta’s supportive community was a major factor in my growth. People here are passionate about helping others succeed, and I’m grateful for the opportunities and support I’ve received.”
Osbey’s commitment to fresh, local ingredients shines through his sourcing from Atlanta’s farmer’s markets. He particularly favors a market in North Atlanta, where he can personally choose the finest produce to elevate his dishes. And while he considers himself a non-traditional chef, he uses simple culinary techniques.
“I focus on classic American cuisine, using traditional techniques and recipes,” he says. “I want to evoke nostalgia, reminding people of the comforting dishes their mothers used to make, like pot pie. While I stick to these classic roots, I incorporate global influences and modern techniques to add a unique twist. Ultimately, my goal is to create food that’s simple, flavorful, and easy to enjoy.”
As a globetrotting chef, Osbey has tasted the world’s flavors. But there are still two destinations on his culinary bucket list: Africa and Japan. “I dream of exploring the stunning beaches of Zanzibar, immersing myself in the local culture, and savoring authentic African cuisine,” he says. “Japan, with its rich culinary traditions and diverse cuisine, from sushi to ramen, is another place I’m eager to visit and cook in.”
When it comes to dream dinner guests, Osbey has two in mind. “Cooking for Barack Obama would be a dream come true,” he shares. “I’d prepare a Chicago-inspired dish, perhaps a modern twist on deep-dish pizza or a gourmet hot dog. Or, I might go with classic comfort food like grilled short ribs.”
Osbey also yearns to cook for his late father. “I’d love to share a meal with my dad, who passed away when I was 19,’ he says. ‘It would be a chance to showcase how much I’ve grown as a chef. I’d prepare something special, like a tangy vinegar slaw or a smoky barbecue sauce, to honor his memory.”
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Exploring New Culinary Endeavors in the New Year
“We’re launching a restaurant group next year and developing exciting new restaurant concepts. Our goal is to open these restaurants in amazing cities around the world. We’re particularly interested in exploring different cultures and ethnicities, putting our unique spin on traditional dishes. For example, we’re envisioning a Mexican restaurant that offers a fresh perspective on classic dishes.”
Osbey is also giving back. “I believe in giving back to the community, especially to kids and teachers. I’ve always felt a deep appreciation for educators, as I was a slower learner as a child. Many teachers didn’t give up on me; they took the time to help me understand the material.”
He adds, “I’m passionate about supporting kids who need extra help and guidance. It is inspiring to see more Black chefs gaining visibility and sharing their stories through food. When I was growing up, that kind of representation was rare. I’m proud to be part of a generation of Black chefs finally getting the recognition we deserve. I hope to inspire young people who dream of a career in the culinary arts.”
To inquire about catering services, visit his website and also follow along with Chef Shawn on Instagram and Facebook for happenings, where he’s cooking next and more.
