For Shane Devereux, head chef and food services director at The Birches on Maple, cooking wasn’t initially driven by passion — it was a necessity.
Growing up just outside of Philadelphia, he learned self-sufficiency from his father, a Vietnamese immigrant who nurtured a strong work ethic and deep appreciation for food.
From a young age, Devereux was immersed in the rhythms of the kitchen, helping prepare meals and tend to the family garden, where fresh ingredients were always in reach.
Cooking was a daily affair, often extending beyond their family to feed neighbors.
“I didn’t have a ‘love-at-first-sight’ moment with cooking; I cooked because I had to,” said Devereux. “My dad would make a dish, and I would prep. There was always food to make and people to feed.”
Despite this foundation, Devereux didn’t immediately pursue a culinary career. While attending college and playing football, he discovered his love for the kitchen by cooking meals for his fraternity brothers.
“It was through those nightly meals that I realized cooking was what I wanted to do,” said Devereux. “I left college and went straight to culinary school.”
This pivotal decision led him to what is now The Pennsylvania School of Culinary Arts, where he refined his skills and discovered his true passion. Devereux went on to work under some of the youngest French master chefs in the U.S., including Dominique Filoni, Jean-Marie La Croix and Jean-François Taquet. Filoni, in particular, became a mentor, shaping Devereux’s approach to food and the art of balancing precision with creativity.
After refining his craft in Philadelphia, Devereux moved to Atlanta, drawn by the city’s vibrant restaurant scene and Southern charm. He made his mark by opening Peasant Bistro, leading the kitchen at Barcelona Wine Bar, co-founding innovative ventures — like Dinner Party Atlanta and Sound Table — and crafting menus at The Lawrence. His work at The Lawrence, where he blended French techniques with the flavors of his upbringing, earned him recognition as part of StarChefs’ 2012 Atlanta Rising Stars.
In 2015, Devereux launched his consultancy and the Monday Nights at DD pop-up, further showcasing his innovative culinary vision. Today, he channels his wealth of experience into creating fresh, locally-inspired dishes for the residents of The Birches on Maple community.
“Carrollton is pretty big for a small city,” Devereux said. “I don’t just want to serve fresh meals to residents — I want to engage with the community through food and build connections.”
Devereux tailors the dining experience to meet the specific needs of each resident. For most, these meals serve as their primary source of nourishment, making them vital to their health and well-being.
“Seniors have unique needs,” he explained. “We’re moving away from cans and boxes and focusing on fresh, local ingredients. If I can find better flour or sugar, I’ll use it because our residents deserve the best.”
Under his leadership, the kitchen embodies a space of collaboration and mutual respect.
“How we work together matters,” said Devereux. “If I’m not doing my best, it impacts my coworkers and the residents. We’re building a family here, and that unity is reflected in everything we do.”
Devereux also believes in the transformative power of understanding food. By highlighting the benefits of fresh, high-quality ingredients, he aims to not only feed residents but improve their vitality.
“Diet impacts how you feel,” he said. “If I can make a difference through the food we serve, that’s what matters most.”
As The Birches grows, so will Devereux’s team and his vision for a community-focused dining experience.
Rooted in the simplicity of food’s power, his philosophy is clear: to make people feel good, nourishing the body and soul with every bite.
