Chef/Sommelier Chris Shackelford has spent 30 years in the restaurant, food, and beverage industries. The early years of his career were spent working in kitchens and dining rooms of Relais & Chateaux properties and small restaurants in California. In 2006 he started the Creative Food & Wine consulting company assisting operators to open and manage restaurants, retail food operations, beverage programs, private clubs, and resorts. That same year he opened his restaurant,Trelio Food & Wine in Clovis, California that serves as his base camp for his consulting company, wine club, and catering. In addition Chris puts aside time to work as a sommelier and chef at food and wine events including World of Pinot Noir, Hospice du Rhone, ZinEx, Big Sur Food & Wine Festival amongst many small local and pop-up events and fundraisers.