John B. Shields | Executive Chef
Executive Chef John B. Shields began his culinary training in the St. Louis
area, attending culinary school and working in local restaurants. Shields then
spent two years working as Sous Chef for the world-renowned Charlie
Trotter’s in Chicago. Shields continued his career with Alinea as Sous Chef in
2005. Noted for its AAA five-diamond rating, Shields contributed his culinary
talent to the restaurant and was part of the team that attained Gourmet
Magazine’s Best Restaurant in America award under Grant Achatz.
Karen Urie Shields| Executive Pastry Chef
After graduating from Johnson & Wales University in Providence, Rhode
Island, Karen Urie Shields moved to Chicago where she worked for two years at TRU
under James Beard Award-winning Pastry Chef, Gale Gand. Her next culinary challenge was working at Charlie Trotter’s, where she was Head Pastry Chef for two of her five years with the restaurant. In January 2008, she made her way to Town House along with John B. Shields.
Charlie Berg | Sommelier
Charlie Berg, a Certified Sommelier with the London-based Court of Master
Sommeliers became an integral part of the Town House team in June 2008
and brought to the restaurant an inspiration for beautiful wines that enrich
the contemporary cuisine. Berg bridges the Old World, New World with Our
World with a Wine Spectator Award of Excellence-winning wine list that
boasts an ever-changing selection of wines by the glass and half bottle.