Chef John Shields has built his reputation on creating singular, deeply personal dining experiences at Chicago’s three Michelin-starred Smyth. Alongside his wife and pastry chef partner Karen Urie Shields, he has become one of the most distinctive voices in modern American cuisine.
Shields’s approach combines meticulous technique with an ever-present curiosity and humility, grounded in a deep desire to bring joy to his guests. “At the end of the day, I really love seeing people happy,” he says. “I love seeing people going, ‘Oh my God, that was incredible.’”
That ethos has helped propel Smyth to its three Michelin stars, while remaining grounded in a commitment to high-quality ingredients, genuine hospitality, and thoughtful, vegetable- and seafood-forward seasonal tasting menus.
After early training in the St. Louis area, where he also attended culinary school, Shields moved to Chicago and joined the kitchen at Charlie Trotter’s as a sous chef. There, he met Karen, who rose to become head pastry chef. He later joined the opening team at Alinea, working under Grant Achatz as a sous chef. The couple eventually moved to rural Virginia to lead the kitchen at a little-known restaurant called Town House, where they quickly earned national acclaim. After five years, the pull of city life brought them back to Chicago, where they opened Smyth and its more casual sibling, The Loyalist.
Smyth earned its first Michelin star shortly after opening and steadily built upon that foundation. The restaurant was awarded three Michelin stars in both 2023 and 2024, and was also recognized by The World’s 50 Best Restaurants.
Despite his accolades, Shields refuses to rest on his laurels. “The hat never gets hung; there's just no hook around here,” he says. Instead, he stays focused on continual growth and mentoring the next generation. “I've got a real responsibility to the people around me. I've got to be better for them.”
Through his innovative use of house-sprouted grains, fermentations, and unexpected flavor combinations, Shields has created a dining experience that lingers long after the final course. His culinary philosophy emphasizes creativity and honesty, with a focus on ingredients made in-house or sourced through close relationships with small-scale producers. “To me, that’s what makes the experience great,” he explains.
