Shannon began his career in kitchens at the age of 17. Immediately after finishing his last year12 exams and instead of going to schoolies, he started his apprenticeship and hasn’t stopped since.

With work in 5 star hotels under his belt, it was his time at Brisbane restaurant Watt Modern Dining that spawned his passion for South Australian produce - having realised almost by accident that the food he was using interstate was almost entirely from home. It was a welcome return home to the kitchen at the iconic Star of Greece cafe in Port Willunga.

In 2008, Shannon was offered a role at Penfolds Magill Estate where he began to forage and play with wild ingredients before the arrival of Jock Zonfrillo; who introduced him to native Australian flavours. After 5 years leading the team at Penfolds, Shannon left to open Orana and Street ADL (later to be known as Blackwood) with Jock winning multiple awards and accolades including Advertiser Restaurant of the Year in 2014.

After a continuous 9 years in fine dining, Shannon decided to leave the restaurant scene for a move to the hills and focus on expanding the native food industry through his own cooking, growing and research of native ingredients. Through a focus on learning fermentation, pickling and other preservation techniques he has been able to harness the power of many of these unknown ingredients and use them in everyday cooking. Education is something he is passionate about and showing people his vast knowledge of local wild and indigenous produce is something that continues to inspire him.

Establishing Forgotten Seasons in late 2017, a small catering and consulting company, Shannon had the opportunity to travel to several remote communities, mostly in the NT through his work with Indigenous company Something Wild. He has established good relationships and helped with the supply chain to bring a lot of the amazing native ingredients to Australian households.

Having spent some time on the catering side of the industry and the hills lifestyle now in his blood, Shannon was recruited to run the restaurant side of a large collective at LOT.100 in late2018. With a renewed focus on seasonal and hills focused produce he has been able to bring his knowledge and passion to collaborate with the beverage brands, 78 degrees, Hills Cider and Mismatch Brewing bringing native flavours to life through their products and show how they can be incorporated into a full dining experience in the restaurant.

Shannon is heavily involved in fundraising for the Womens and Childrens Hospital Foundation and is the founder of the Annual Collaboration for a Cause charity dinner raising over $65k in funds for this special cause close to his family.