About Shaune

Born in Cape Town, South Africa, Shaune Hall has been working in the catering and hospitality industry for over 30 years, covering various sectors such as hotels, country houses, restaurants, cruise ship, private dining, outside catering, further education / lecturing and a private nature reserve.

The establishments he has worked in are numerous. They include Spur Steak Ranch Restaurants, Newlands Rugby Stadium Cafes, Rossi’s Italian restaurant, the Bay Hotel, the Burgundy Restaurant, the Cellars-Hohenort Hotel and Ellerman House in South Africa; The Butler’s Wharf Chophouse and The Brown Bear in London; Les Moulin De Mougins in Cannes, France; Cunard Seaborn Legend cruiseliner in the USA, Panama and Mexico; Kinnaird House, Kilcamb Lodge Hotel, Monachyle Mhor, Mhor Fish and Mhor Bread and The Famous Grouse at the Glenturret Distillery in Scotland. A move to Stirling saw Shaune join Forth Valley College, where he spent 8 years training, coaching and mentoring young and aspiring chefs, through the teaching of Professional Cookery qualifications, whilst also continuing to work in commercial kitchens, most notably for Prestige Catering by Sodexo and Gourlay Events Catering.

For many colleagues, learners and friends he has met throughout his career, Chef Shaune is better known as          “The Machine”, a term that refers to his relentless commitment and professionalism, meticulously pursuing quality and detail.

Shaune’s first step into the hospitality and catering industry was in his city’s Northern Suburbs, at the age of 15. A keen sportsman, Shaune turned his hand to any job in order to earn money to satisfy his ever growing need for having the latest and best in sporting equipment. Perhaps it was here that the philosophical seed was planted: “Good things come to those who work hard, money does not grow on trees, if you want it, work for it. Nothing in life is for free!” Chef Shaune lives by these words every day, an ethos he is very proud of.

Career Highlights:

• In 1995, at the age of 24, Shaune at the time became one the youngest Sous Chefs of a 5 star hotel in South Africa. In 1998, Shaune was appointed to the role of Executive Head Chef of the prestigious and acclaimed 5 star Relais & Chateaux property, Ellerman House.
• During his time as Sous Chef – Banqueting, at The Bay Hotel and Executive Head Chef at Ellerman House, Shaune was able to cook for and alongside many famous people and celebrities, covering sport, industry, government, entertainment, corporate, hospitality and catering personalities.
• The greatest honour of Shaune’s culinary career was the opportunity meet and cook for South Africa’s late President Nelson Mandela.
• Other notable achievements include:
• Stagier in the kitchens of legendary multiple Michelin Starred Chef, the late, Roger Vergé.
• The General Manager and Executive Chef responsible for all food and beverage operations of a nature reserve, restaurant and forest camp.
• Member of the National South African Culinary Team 1997 and 1998, competing in Luxembourg at the Culinary World Cup, securing 10th place and 2 silver medals.
• Member of the Federation of Chefs Scotland National Culinary Team in 2016, competing at the Culinary Olympics. 
• Head Chef at Monachyle Mhor Hotel, working  alongside his longstanding friend and mentor, Chef Tom Lewis.

Qualifications

• Warwick’s Chef School Hermanus – Diploma as Commis Chef
• Stafford’s School of Cookery – Introduction in the Art of Professional Cookery
• Forth Valley College - HNC Professional Cookery
• CMI - Certificate in Management and Leadership

Some of the earliest advice Shaune received was: “To be a Chef is not just a job, it is a way of life! Accept it, embrace it and realise that from this moment on, your life will never be the same again.” It’s proven to be sound advice and has served him well!