Executive Chef Shaun Brady hails from Tipperary, Ireland discovered his calling to be a chef from his grandmother – his first teacher and mentor in the kitchen. Shaun graduated from the Dublin Institute of Technology with a degree in Culinary Arts and was honored to finish in the top 5 of his graduating class. In 2000, Shaun became Executive Chef at Ouzos Restaurant in Dublin, Ireland, before moving to Chicago in 2007 where he worked for McCormick and Schmick’s and Gibsons Restaurant Group. In 2013, Shaun joined Coury Hospitality as the Chef of Reserve where he has earned many industry awards and now oversees the culinary operations at multiple locations. Chef Shaun invites you to join us for everything from a gourmet breakfast, to a business lunch or intimate dinner and enjoy our inventive, locally sourced seasonal menus.