Today we’d like to introduce you to Shane Sutton.
Hi Shane, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Meet Shane Sutton — Chef & Owner of Shane Boy’s Craft Hawaiian Grindz
I began my culinary journey back in 1996, right in my hometown in Hawaii. My grandmother’s neighbor, Chef Michel Ducoffre, was originally from Belgium and owned a French restaurant called Le Guignol in Honolulu. He lived right next door, and every so often, he’d bring over these beautiful, elaborate dishes — things I’d never seen before growing up in Hawaii. I was fascinated.
One day after school, I just asked him if he’d be willing to teach me how to cook. I’d always enjoyed being in the kitchen, but watching him work with precision and artistry really inspired me. Michel saw that interest and took me under his wing. I apprenticed at Le Guignol for a year, learning the fundamentals of classic French cuisine — sauces, knife skills, the discipline of a professional kitchen.
Then something remarkable happened. In December of 1997, Michel gifted me the restaurant. He was moving back to Belgium to pursue other ventures and had accepted a professor position at Le Cordon Bleu in Paris. I was 20 years old at the time, and suddenly, I was running a fine-dining French restaurant in Hawaii. It was an incredible experience — one that taught me about leadership, consistency, and what it means to cook with passion.
I ran Le Guignol until 2005, when I accepted an Executive Chef position with Caesars Entertainment. I spent eight years in Las Vegas working in large-scale operations, but eventually, I felt that pull to get back to something more personal — the kind of cooking that made me fall in love with food in the first place.
In 2019, I was in a corporate meeting when my wife, Meagan, texted me: “Hey, maybe we should open a restaurant… or a food truck?” I looked at that message, and honestly, that was the turning point. I realized I missed creating food that told a story. That same day, I decided to resign and start over — this time on my own terms.
Later that year, we opened our first food truck: Shane Boy’s Craft Hawaiian Grindz. The response was overwhelming. Within a year, we launched a second truck, and by 2021, we had outgrown the food trucks and moved into our brick-and-mortar location in Lillian, Texas. We’ve even expanded since then to add more seating and serve more guests — something I’m incredibly grateful for.
Our concept brings together two worlds — my foundation in French technique and my roots in Hawaiian comfort food. Every dish has a story. Many of our marinades and sauces come from my family — recipes passed down from my mom, my grandpa, and even my great-grandma. Our Hawaiian macaroni salad goes back generations. I’ve modernized some things, but the soul of it stays the same.
We have a simple philosophy: “We buy ingredients and make recipes.” Everything is made fresh daily — no freezers, no shortcuts, and no pre-made sauces. Sometimes we sell out, and that’s okay. Our guests know that when they eat with us, it’s the real thing — fresh, handcrafted, and made with intention.
Most of our menu happens to be gluten-free, except for the mac salad, and we even source a wheat-free soy sauce. But honestly, our focus is just on real food made with aloha — the same way I learned to cook when I was a kid in Hawaii.
After nearly three decades in the kitchen, I can say this: I’m grateful to share the flavors of Hawaii with the small town of Lillian, Texas. This restaurant isn’t just a business — it’s my story, my family, and a piece of home. Mahalo.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The rising cost of commodities has been a challenge, but quality speaks volumes.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
At Shane Boy’s Craft Hawaiian Grindz we’re best known for two signature dishes — our Firecracker Fried Chicken and our Creamy Garlic Butter Shrimp. The Firecracker Fried Chicken starts with our Hawaiian-style fried chicken, tossed in our house-made Firecracker sauce — sweet, spicy, and bold. The Garlic Butter Shrimp is a tribute to the famous shrimp trucks of the North Shore in Hawaii. It’s made with marinated, grilled shrimp finished in our fresh garlic butter sauce and topped with roasted garlic cream — rich, simple, and full of flavor.
Our philosophy has always been about scratch cooking and respect for ingredients. I believe in procuring fresh, whole ingredients and letting them speak for themselves. As a chef, I’ve learned that doing things simple and doing them right — consistently — is one of the hardest things to master. But when you get it right, it pays off in flavor, in integrity, and in the smiles of your guests.
The difference between Hawaiian barbecue and traditional Texas barbecue is also something I love to highlight. Traditional Hawaiian barbecue is cooked underground, in what’s called an imu, while Texas barbecue is offset-smoked. We’ve fused the two worlds through dishes like our Keawe-Smoked Pulled Pork, which is smoked low and slow for 13 hours at 275°F — combining the spirit of Hawaiian luau-style cooking with the deep flavor profile of Texas pit barbecue.
What I’m most proud of, though, isn’t just the food — it’s the journey. My wife, Meagan, had a thriving physical therapy practice before she decided to step away in 2019 to help build Shane Boy’s from the ground up. She’s been there from day one, managing the business and even jumping on the line — she can cook the entire menu and has done so many times. None of this would be possible without her.
At the end of the day, what sets us apart is heart. Everything we make is cooked with intention, family spirit, and aloha.
Is there anyone you’d like to thank or give credit to?
My family!
Pricing:
- 12.99
- 15.99
- 17.99
Contact Info:
- Website: https://gr.ordershaneboys.com/
- Instagram: @shaneboys
- Facebook: @shaneboys
