Jeff Shields Headshot

Jeff Shields



Chef-Instructor Jeff Shields brings his eighteen years of experience in the hospitality industry to to his role at ICE.

After graduating with a degree in Culinary Arts from Le Cordon Bleu in Portland, Oregon, Chef Shields began his professional career as a line cook at Danny Meyer's Tabla in New York City. While still in in New York, he moved to a junior sous chef position at Socialista and quickly thereafter was hired as a sous chef at Freemans. He then worked as a full-time private chef for two years.

In 2013, Restauranter Taavo Somer, who created Freemans, brought Chef Shields on as a consultant for the opening of his new concept Freeman's Sporting Club in Tokyo, Japan. He then worked in multiple different New York restaurants as a sous chef include Topping Rose House and Isa before being hired as the executive chef at Eugene & Co in Brooklyn, New York. He stayed at Isa for three years before starting as the chef de cuisine at Jams by Jonathan Waxman.

After moving to the West Coast, Chef Shields began working as a chef de cuisine at Animal in Los Angeles. There, he was in charge of reopening the beloved LA restaurant post-pandemic under the direction of restauranters Jon Shook and Vinny Dittolo. He then began working at ICE in 2023.

We're so excited for Chef Shields to share all of his expertise with ICE students.

Work History

  • Executive Chef, Eugene & Co., Brooklyn, NY
  • Chef De Cuisine, Animal Restaurant, Los Angeles, CA
  • Chef De Cuisine, Jams by Jonathan Waxman, New York, New York


  • Le Cordon Bleu, Portland, Oregon

Jeff Shields on the Blog