Who we are...
Shane joined the RACION team in 2012 as a line cook from Susan Feniger's Border Grill. He has since completed a stage at Atelier Crenn in San Francisco, graduated from Le Cordon Bleu Culinary School in Pasadena, and taken the helm at Racion as Chef de Cuisine. Influenced by modernist cuisine, Shane blends European traditions, Asian flavors, and California ingredients to create a unique spin on Basque culinary tradition. He has contributed to Racion earning a spot on Jonathan Gold's 101 Best Restaurants four years running.
Having held almost every position at Racion, from line cook to food runner to server, Gissette embodies a successful restaurant operator who wears many hats. In addition to her hands-on restaurant experience, Gissette has developed her financial and management acumen as Assistant Manager at Bar Celona in Pasadena and as Treasurer for her church. Now, as Floor Manager at Racion, she will be able to put her varied skills to the test by leading Racion into its fifth successful year of operation.
With 15 years of experience in the restaurant industry, Loretta focuses on launching new concepts. Having brought five restaurants to profitability in less than a year, Loretta’s skill set centers on optimizing operational efficiencies, successful team building, and succession planning. In addition to Racion, Loretta recently acquired ownership of Lindgren's Coffee and Café in Berkeley. She holds an MBA from Columbia Business School, and undergraduate degrees in Economics and American Literature from UCLA.