After graduating from The University of Georgia, Shore moved to Wiscasset, Maine to pursue her love of cooking at The Squire Tarbox Inn, where she worked on the line, in the garden and wherever she was needed. A lover of history, Shore combined what she has learned in the restaurant kitchen and historical styles to create new and technique driven dishes.
Shore moved home in 2013, where she worked as the pastry chef at home.made Catering in Athens for two years, before joining the Castellucci Hospitality Group at Cooks & Soldiers. As the pastry assistant, she started a successful in house macaron and sorbet program. Shore brings a strong work ethic and passion for food to Double Zero, where she serves as sous chef, with a heavy hand in the restaurants pastry program.
In 2017, Shore assumed the role of chef at the group’s latest concept, Recess – a food stall located in the vibrant Krog Street Market development. She plays a large role in menu development for the stall, a neighborhood café with plant-focused, chef-driven options.