Shane McBride grew up in West Palm Beach, Florida where, at age 18, he secured his first job in a professional kitchen at Narcissus and worked his way up from garde manger to sous chef. His first mentor, chef Todd Jent, helped instill Shane's career-long desire to constantly strive higher and seek out new challenges. This drive, along with knowledge of classic French cooking techniques and a love of simple, straightforward flavors, led McBride into a roster of the most prestigious restaurant kitchens in the country, including Aureole with Chef Charlie Palmer, Lespinasse with Chef Christian Delouvrier and Craftsteak (later Colicchio & Sons) with chef/owner Tom Colicchio. In 2010, Shane joined Balthazar in New York as Chef de Cuisine, bringing with him a solid background of fine French cuisine and a drive to bring the finest local ingredients. In his free time, Shane, a self-admitted barbecue addict, assembled some like-minded chef friends of his and started the Ribdiculous Bar-B-Krewe a NYC based competition BBQ team.