True to his Great Lakes background and classic French training, Chef Shaun Connolly’s cuisine is rooted in simplicity, but sublime in flavor. His passion for food ignited early with a childhood spent cooking in his family’s Midwest kitchen. Shaun graduated from Kendall College in Chicago and went on to work with some of the city’s most acclaimed chefs such as James Beard Award-winning Chef Takashi Yagihashi and Food & Wine Best New Chef Jason Vincent at Nightwood. After honing his skills in these Michelin-starred establishments, Shaun served as executive chef at Chicago’s Lux Bar, Chicago Cut Steakhouse, Presidio, and Gilt Bar. In 2018, Shaun moved south to Charleston to help open Joséphine.. With a style simple and modern yet adventurous in presentation, Shaun’s globally menu highlights locally sourced ingredients prepared with global flavors. His technical, yet unpretentious dishes are designed for sharing and all compliment Joséphine’s curated wine and cocktail list. 

 When he’s not in the kitchen, Shaun enjoys exploring the Lowcountry on his Harley, spending time with his two dogs, and meeting with local farmers and purveyors to learn more about indigenous products.