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Shannon Henesey


Shannon is a professional chef with 15 years of experience in the hospitality industry.
She has deep knowledge of dietary restrictions, allergens, and healthy cooking and is capable of managing large events and services in a professional and organized manner

At the Sanctuary Shannon prepares and executes healthy organic meals daily for all of the clients, practitioners, and staff. Creating new recipes, menus, and implementing seasonal ingredients. Shannon is also in charge of purchasing food, inventory, and scheduling.

Shannon holds a Bachelors Degree in Hotel and Restaurant Management, from Northern Arizona University, Flagstaff, AZ

Other Professional Experience

Good times rolling kitchen & catering Flagstaff, AZ executive chef and owner Jan 2015 – present • manage daily kitchen operations with 3-7 employees. Interviewed, hired, trained, and directed all employees in both day to day food trucking and full-service catering • created all menus and recipes, changing seasonally and demographically • oversaw all food preparation and production while ensuring 100% food safety procedures are followed • managed all payroll, scheduling, ordering and inventory • scheduled all caterings and events, communicated with customers about wants and needs and created personalized menus and services for each event

Orchard Canyon on oak creek Sedona, az sous chef 2008, 2009, 2015-2017 seasons • prepared and served scratch 4-course dinner service with a daily changing menu • seasonally using all the produce from the property including apple & peach orchards, berries, and fruits and a full organic garden and greenhouse • baked fresh bread every day ranging from wheat, sourdough, specialty loaves, and gluten-free

Sodexo Flagstaff, AZ 1899 bar & grill – sous chef Oct 2013 – Oct 2015 • managed and ran services in a fine dining steakhouse with up to 300 covers a night • created menus and recipes for changing seasonal menus high country conference center – lead production cook Aug 2011 – Oct 2013 • managed and executed multiple caterings every day with differing menus, locations and services provided; ranging from 25-720 guests • created daily menus for clients and lead staff in executing menus in a timely and organized fashion