Shawn Gawle was exposed to the restaurant world at an early age. Growing up just outside of Boston, he would often help out at his father’s restaurant/deli, and quickly developed a passion for the profession. He attended the New England Culinary Institute and graduated with a degree in Culinary Arts (1999).
Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003.
At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.
After leaving Philadelphia, Shawn worked closely with Chef Laurent Gras to open Bistro du Vent in New York. Next, he was recruited to serve on the opening team at L’Atelier de Joel Robuchon in New York, which went on to earn three stars from The New York Times.
In 2007, Chef Laurent Gras invited him to join the opening team at L2o, and to serve as his sous chef thereafter. Knowing of Shawn's strong desire to learn pastry, Chef Gras allowed him to spearhead the dessert program at his cutting-edge restaurant.
In 2009 Chef Grégory Pugin tapped Shawn as executive pastry chef at the critically acclaimed Veritas in New York City. Here, Shawn’s mastery of classic French technique freed him to channel his creativity and push boundaries with his desserts.
Shawn joined the team at Corton in September 2010 and enjoys collaborating with Chef Liebrandt on a singular vision for Corton's cuisine.
Chef Gawle was named a 2011 New York Rising Star by StarChefs and named one of Food & Wine’s Best New Pastry Chefs of 2012.