Shovlin has been navigating his way through a kitchen since before he was able to see above the stove. The Detroit native spent hours in the family kitchen alongside his engineer father, who channeled his intensity and attention to detail into creating delicious food.
Shovlin earned a bachelor’s degree from Western Michigan University and graduated from the Culinary Institute of America in Hyde Park, N.Y.
Shovlin cooked up his career at The Hill Seafood and Chophouse, and later North Pond (under James Beard winner Bruce Sherman) and Crofton on Wells with chef/owner Suzy Crofton. He recently spent time as the executive chef of two successful start-ups in Seattle and Chicago.
During his tenure at Crofton on Wells, the restaurant earned a Michelin star. Today, he once again partners with Crofton, Aparium Hotel Group’s Executive Culinary Director, to bring their award-winning chemistry to Smyth and The Iron Horse Hotel.