Chef Britt Shyrene
Chef Britt Shyrene brings a love for local sourcing to the Root to Table Culinary Series
“I believe in this Root to Table mission so much. Such amazing work to get involved in! Proud to be in a community where I am surrounded by such wonderful ingredients, and near people who care, love food and showcase its true beauty.”
Meet Chef Britt Shyrene
Chef Britt Shyrene is an Executive Chef with roots in both Indiana & South Carolina. Britt brings 20 years of restaurant and hospitality experience to the Root to Table Culinary Series. Her experience includes a Pastry & Culinary Arts degree from a small community college in Indiana. She also gained experience at the Grains & Grill restaurant in Fairmount, Indiana, which was renowned for its use of local ingredients. Chef Britt boasts positions at Bowery Coastal in West Palm Beach, Florida working under Michelin Starred Chef Anthony Thepcaropoulous, and The Public Kitchen & Bar in Savannah, Georgia which also highlights local ingredients. In Virginia, Britt has served at O’faolains, Delirium Cafe and Vino Bistro. Britt also appeared on an episode of Supermarket Stakeout on Food Network in the summer of 2019. She commonly sources her ingredients from our area’s expansive local farms, and puts her heart and soul into showcasing the beauty of everything around our beautiful regions. She is delighted to now share her experience and talent with the Blue Ridge area and looks forward to seeing everyone at our collaborative dinners this Root to Table season!!!