Shane Cash

Chef Shane Cash’s passion for food, hospitality, leadership, serving others, and attention to detail are the proven keys to success so far in his culinary career of over 35 years.

Born and raised in Fairfax, VA, Chef Shane was inspired by his mother, who was an amazing cook. At the age of 18, he also found another passion and that was to become a United States Marine. Shane served in the Marine Corps FAST Company (Fleet Anti-Terrorist Security Team) until 1989 when he returned to Virginia to start his culinary career with Hyatt Hotels as a cook. This was where he determined his desire to become a chef and began his culinary climb. 

After working with Hyatt, The Lansdowne Resort in Virginia and The Potomac Grill, Shane took the opportunity to work at the Trump Taj Mahal Casino, where he met Chef Robert Irvine, who was his Executive Chef. There, Chef Shane took on the role as Chef de Cuisine in multiple Trump restaurants while working closely with Robert. 

Having the desire to work in New York City, Chef Shane spent 8 years honing his culinary skills with New York’s acclaimed Fireman Hospitality Group, where he was the chef at Fireman’s of Brooklyn, Redeye Grill, Shelley’s Prime Steak and Oyster Bar, and Shelly’s La Traditionale where he received Forbes Magazine’s “Editors Choice of Excellence” citation and was recognized by The New York Times, New York Post, and Gourmet Magazine.

Shane joined the STARR Restaurants family in 2008 as Executive Chef and oversaw the opening of the Chelsea Hotel in Atlantic City. He was then asked to be the opening Executive Chef of Butcher & Singer, one of STARR’s steakhouses in Philadelphia, recognized as Philadelphia’s favorite steakhouse and the recipient of a 3-Bell review in the Philadelphia Inquirer. After a year at Butcher & Singer, Shane was selected to be the Divisional Executive Chef for STARR Restaurant’s Catering Group, which included overseeing the culinary division for all the various catering and cultural operations in Philadelphia, New York City, New Jersey and Miami.

In 2013, Shane rejoined Robert Irvine as Corporate Chef & Vice President of Concept Development, overseeing the culinary division, the Robert Irvine Foundation, R Mission events, Robert Irvine’s Fresh Kitchen in the Pentagon, and more.

In his time with Robert Irvine, Cash has served as Irvine’s culinary lead for the Robert Irvine Foundation on major events with attendees as large as 11,000 and the foundation’s partners such as American Airlines Sky Ball Gala, Gold Star Families Snowball Express Event at Disney World, the Medal of Honor Society, the Garry Sinise Foundation, the Tragedy Assistance Program for Survivors (T.A.P.S.), the Disabled American Veterans Foundation, the current and past White House Administrations and more. 

He can also be seen on television and streaming leading all culinary production Irvine in the shows Dinner: Impossible, Restaurant: Impossible, and Restaurant Rivals: Irvine vs Taffer. 

As a veteran himself, Chef Shane’s greatest joy is the work he is able to do for our veterans, active duty, and first responders through the Robert Irvine Foundation. Through this work Chef Shane has had the opportunity to feed thousands of wounded warriors and their caregivers at military hospitals around the world.