A seasoned restaurant veteran, John Shaw has overseen the operations of several nationally acclaimed restaurant groups in New York and San Francisco, including Union Square Hospitality Group, Bouley International, and Reed Hearon’s Nice Ventures, among others.  At Hill Country, Shaw will bring to bear over thirteen years’ hospitality experience as he runs the day-to-day operations of the 250-seat restaurant.

Prior to joining the Hill Country team, Shaw spent nearly three years honing his marketing and business acumen at a boutique advertising and creative firm in New York City, where he managed the branding campaigns for several high-profile restaurant and real estate developments. 

During his hospitality tenure, Shaw has worked with a who’s-who of the restaurant industry.  In 2003, Danny Meyer, legendary restaurateur and CEO of the venerable Union Square Hospitality Group, recruited Shaw as GM of Tabla and Bread Bar, where he was tasked with clarifying the restaurant’s business model, establishing a revised marketing strategy, and increasing sales and profitability.

As COO of Bouley International Ltd., he was responsible for directing all front- and back-of-house operations for Bouley Restaurant and Danube Restaurant.  He also ran operations for Bouley Catering and Events and participated in pre-opening planning and design for a new restaurant in South Beach, Florida, and a new retail store and café in Tribeca.  Additionally, Shaw is the former Director of Operations/GM for restaurants including The Screening Room, Arqua Ristorante, 27 Standard (now Blue Smoke), and The Jazz Standard.

Shaw is a native New Yorker and received his undergraduate degree at Stanford University and an M.A. in Film Production from the University of Southern California.