Chef Shaun McCrain of Book Bindery - Biography
Originally from Eugene, Oregon Chef Shaun McCrain grew up in Seattle and attended the Seattle Central Culinary Program. While in school he worked at The Painted Table. After graduating, Shaun worked in San Francisco at both Masa’s and La Folie. Encouragement from Chef Roland Passot led to McCrain’s decision to head to Paris. While there he worked at Les Elysées du Vernet and Taillevent. Heading back to the States, he accepted a position as chef de partie at Thomas Keller’s Per Se in New York City, where he soon graduated to sous chef and executive sous chef. Missing the West Coast, Chef McCrain then spent time at Michael Mina in San Francisco before heading to Seattle to lead the kitchen at Book Bindery.