Known for his eclectic, inventive, yet approachable dishes, Shane McAnelly has a culinary approach distinctly focused on ingredients and seasonality. His first restaurant job after high school was at Danville's Blackhawk Grille, where he immediately took to kitchen culture, moved quickly up the line, and decided to make cooking a career. He then received a degree in Culinary Arts at Diablo Valley College, and continued on at Blackhawk Grille as senior sous chef. In 2005, he took a sous chef position at Garibaldi's restaurant in Oakland, developing the menu to reflect Bay Area seasonality and building relationships with local farmers and purveyors. After three years, Shane was promoted to chef de cuisine and continued to forge relationships with farms, seeking the best local ingredients he could find. Shane then took an executive sous chef post with the opening team at San Francisco's Zero Zero, managing the team and developing the ingredient-driven pizza and pasta-focused menu. In April 2011, Shane took on his first executive chef position at Va de Vi restaurant in Walnut Creek, named a "Top 100 Bay Area Restaurant" by the San Francisco Chronicle; it remained on the list throughout his tenure. After two years, he relocated north with his wife and baby to open Chalkboard restaurant in downtown Healdsburg. Joining the town's vibrant—and growing—culinary community as executive chef, Shane has been involved in every aspect of bringing Chalkboard to life: creating a bright, modern space for diners, collaborating with a gardener on a dedicated restaurant garden, and developing a menu that's reflective of his years invested in cooking the best ingredients that the Bay Area has to offer.