Shane Lyons

Shane Edward Lyons (born February 18, 1988) is an American chef, restaurateur and actor. He and partner Nick Iovacchini opened their New York restaurant in June 2013.

Lyons was born in Colorado Springs, Colorado. His parents were both chefs and he was working with a knife at age five. His Mother was also a graduate of the Culinary Institute of America and was an alumnus of such famed kitchens as the Greenbrier in West Virginia and the Broadmoor in Colorado. Shane looked to her for inspiration, as “She was one of the first woman chefs” he says . His parents co-founded a restaurant in Colorado Springs called the Painted Lady, leading to a childhood immersed in the culinary arts . Shane founded his first baking company at age 12, the first of many culinary ventures. Through his childhood, he also had the benefit of an alternate profession, that of acting. Shane became a professional actor at 7 or 8, his claim to fame being a regular cast member on Nickelodeon’s “All That”. He went to Sundance when he was 12, but by 16, his tenure at Nickelodeon was ending , and he shifted his focus back to cooking.

He enrolled at the CIA, and was the youngest ever graduate at age 18. Following the professional training Shane received at The CIA, and building upon relationships that he had made there, he began a whirlwind journey through many of New York’s best kitchens, such as Craft Bar, Café Boulud, and Momofuku Noodle Bar. Ultimately he landed back in his hometown of Colorado Springs, heading up the kitchen at Nosh, where he was able to really allow his progressive culinary ideas come to light .

Following the time Chef Lyons had spent in Colorado, he was beckoned to return to New York by partner Nick Iovacchini who had a great opportunity and wanted Shane to build a New American Concept. The opening was fraught with challenges, from securing the space, building the team, and surviving Hurricane Sandy. Distilled, which opened its doors in June 2013, showcases Chef Lyon’s focused, developing culinary style, which he describes as full of integrity but also with a degree of refinement and innovation. Chef Lyons is especially proud of his young culinary team, which he has developed over the time that Distilled has been open, attracting talent from many of New York’s best kitchens. Service at Distilled is described as “confoundingly friendly” and diners are able to appreciate the full range of the menu until 11PM. The menu does not boast at the quality of the ingredients used, (the fact that the beef used in the burger is grass-fed, organic-grain-finished) but instead highlights the specific ingredient combinations and technique applied to the dish. Furthermore, the highly acclaimed beverage program mirrors the culinary delights, producing American classics that highly the regional specialties.

Shane was also a contestant on the 4th season of the Food Network's The Next Food Network Star.