Mason Shuckhart
Brooklyn,NY
Summary
At the core of my career is my aim to provide exemplary hospitality to enthusiasts of fine food. I strive to create experiences that go beyond the basics and extend to genuine, intentional service wherein my guests, peers, and employers feel fulfilled rather than just satisfied. I am a chef and host at heart, and I am excited to provide memorable hospitality in a forward-thinking environment as a focused and creative culinary professional.
Overview
4
4
years of professional experience
Work History
Lead Line Cook
Agi's Counter
Brooklyn, New York
02.2025 - Current
- Hungarian-inspired American diner classics served in an intimate counter setting
- Worked all stations as well as prep
- Lead brunch and dinner service while conducting the expeditor station
- Managed a team of up to eight staff members during service, including cooks, porters, and servers
Chef/Server
ILIS
Brooklyn, NY
12.2023 - 01.2025
- Curated unique guest experiences in a Scandinavian-
American fine dining setting - Built artistic serving vessels from foraged natural items
- Guided guests through a choice-based tasting menu
according to their customizations - Focused on nutritional, inventive foods inspired by
Japanese, Danish, and American foods.
Commis Chef
Centurion
08.2023 - 12.2023
- Prepared fine French cuisine of Chef Daniel Boulud
- Worked through multiple stations while completing school; executed grill, sauté, garde manger
- Occasional banquet service for larger events (80+ guests)
Commis Chef
The Lodge at Blue Sky, Auberge
09.2021 - 08.2022
- Executed menus based on local, small-farm raised ingredients
- Cooked for events ranging from 2-200+ guests, on teams of 2-6 chefs
- Lunch and dinner á la carte; grill, sauté, and garde manger
Education
Bachelor of Professional Studies - Culinary Science
THE CULINARY INSTITUTE OF AMERICA
Poughkeepsie, NY01.2023
Skills
- Global cooking techniques
- Creative concept and menu development
- Food safety and quality control
- Private events; small to large scale
- Guest relations
- Inventory and staff management; team logistics
Timeline
Lead Line Cook
Agi's Counter
02.2025 - Current
Chef/Server
ILIS
12.2023 - 01.2025
Commis Chef
Centurion
08.2023 - 12.2023
Commis Chef
The Lodge at Blue Sky, Auberge
09.2021 - 08.2022
Bachelor of Professional Studies - Culinary Science
THE CULINARY INSTITUTE OF AMERICA