Our talented executive chef Jodie Chavious credits her childhood in Alaska with sparking her love of food. Her summers were spent gardening, fishing, and learning to rough it in the Alaskan countryside. These early experiences instilled an appreciation for cultivation in Jodie; one that carries over to this day with her own backyard “farm” in Land Park (complete with three chickens).
Before becoming a chef, Jodie went to work as a “grunt” on the North Slope oil field. From there, fate led her to befriend a group of chefs, and it was not long before she found herself drawn to restaurant life.
Family brought Jodie to Sacramento, where she has been a part of the culinary scene for the past nineteen years. Local restaurateurs have relied on her expertise to oversee the opening of several well-known restaurants, including Esquire Grill, Hawks in Granite Bay and recently, Canon in East Sacramento. Her talents also temporarily took her to Cleveland, where she helped supervise the opening of the downtown Westin Hotel and Urban Farmer, a modern farm-to-fork interpretation of the traditional Midwest steakhouse.
In the kitchen, Jodie has earned a reputation for excellence and has steadily risen through the ranks. She made a name for herself as the Pastry Chef at Grange Restaurant & Bar under the direction of Oliver Ridgeway and Michelin-starred chef Brad Cecchi. She then went on to become the executive sous chef at Paragary’s. In 2017, she reunited with Brad to take on the role of Chef de Cuisine at Canon in East Sacramento. Just when she was ready for a new challenge, the opportunity to head up the kitchen at Shangri-la came around, and Jodie jumped at it. We’re so grateful have her, and can’t wait to watch her work her magic in the kitchen!