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What first started as an elective soon became a lifestyle, entering high school cooking competitions before moving to New York to study at the CIA in Hyde Park.After three years, Brian graduated with a degree in Culinary Arts and traveled West to work in the fine-dining kitchens of San Francisco. He got his start at Central Kitchen, where he honed his craft, learning about the farm-to-table process and whole-animal butchery. From there, he joined the opening team for Lord Stanley, a contemporary-European restaurant, and helped the team earn a MICHELIN star within months of opening. During his ten-year tenure in San Francisco, he also spent time as the sous chef at Cotogna, the sister restaurant to three-MICHELIN-starred Quince.Brian had his Chicago homecoming in 2024, nearly fourteen years after first leaving to study at the CIA. He quickly connected with the team at The Loyalist, having briefly staged at Smyth in 2018, and was offered the title of the restaurant’s head chef. 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She was drawn into the culinary world because it was rooted in connecting with people, and she discovered the relationships she was making in kitchens were stronger than others she made anywhere else. After working at various roles throughout the Mid-Atlantic, she would soon immerse herself into the world of fine dining, which she saw as the ultimate culmination of all arts and performance.She was part of the opening team of Michelin-starred Senza back in 2012, which is where she learned the nature of fine dining. She then moved on to help open two-Michelin starred Oriole in the West Loop as a part owner, where she solidified her belief that fine dining is a performance, and chefs create an unforgettable experience to bring the world’s most interesting people together. She followed up her time at Oriole with a run at Le Select before making her way to join Chefs John and Karen Urie Shields at Smyth + The Loyalist.She has always admired the Shieldses ever since she first dined at Town House in 2010, and followed their moves closely ever since. She was drawn to Smyth + The Loyalist from the uncanny warmth and generosity she experienced whenever she visited, and knew she wanted to be part of their camaraderie. Sandoval oversees all facets of private dining and event planning for Smyth + The Loyalist. What she loves most about the restaurants is how they feel like a place where she can spend hours hanging out and giving herself opportunities to be introduced to people she normally would never meet.She believes the tasting experience is a journey of vulnerability shared by both the chefs and the guest. 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Martin then lent his expertise to friends to open ReUnion Brewery shortly after award season in 2015. It was at ReUnion where he first developed a 20 drink cocktail menu fit to transform with the seasons. Throughout all of his initial experiences, there has been one unifying secret to success— if the last cocktail was good, the next could be great.He was voted Iowa’s Top Mixologist in 2015 by Iowa Restaurant’s Association, and then became one of the Top 3 ‘Bartenders to Watch’ by Modern Art Magazine in 2016. He hitched a ride to Chicago in 2017 and became Bartender of The Aviary + The Office, which is how he first met Chef John Shields. It was there that he learned to craft more than 30 unique cocktails, making the most of the season's offerings and developing clever ways to be as harmonious with nature as possible with his menus.He next became the bartender and manager of Three Dots and a Dash, overseeing a team of more than 40 staff members and responsible for the development of the restaurant’s beverage program. “While I was there, I really learned how important it is to deliver outstanding service. The guest’s experience is all that matters.”After nearly five years at the restaurant, Martin remembered an old friend he met along the way that opened a pair of restaurants in the West Loop known for proficiency and exemplary service, and thought it was time to reconnect.At Smyth + The Loyalist, Martin brings all he’s learned throughout his journey, pairing drinks alongside Chefs John and Karen Urie Shields’ acclaimed experiences. He assists the beverage programs for both restaurants, as well as the management of the beverage teams. From inventory audits and bartender scheduling to menu adjustments on the fly and seasonally charged creations, Martin handles aspects of beverage responsibilities to deliver an unforgettable dining experience.Diners should expect Martin to explore unexpected, seasonal ingredients in his cocktails, expanding his knowledge and sensibilities alongside the Shieldses.“I want our beverage program to feature the finest produce nature has to offer,” says Martin, “and I know the first place I’ll be looking for inspiration comes from our restaurant’s fridges and cupboards.”If there is an heirloom tomato salad on the menu, expect to find Martin preparing a tomato vermouth martini to pair. If nature bears it, Martin will use it."},"basis":"publisher_declared","via":["https://www.theloyalistchicago.com/team-member/chris-martin/","Published person (schema.org)"],"first_observed_at":"2026-09-14T04:47:37.092037+00:00","last_confirmed_at":"2026-09-14T04:47:37.092037+00:00"},{"label":"Jenna Pegg","value":{"url":"https://www.theloyalistchicago.com/team-member/jenna-pegg/","name":"Jenna Pegg","@type":"Person","image":"https://images.getbento.com/accounts/ca4073090570f74a4dcff09115e963bd/media/images/46558967172023-12-21_Smyth_1652.jpg?w=600&fit=max&auto=compress,format&cs=origin&h=600","sources":[{"url":"https://www.theloyalistchicago.com/team-member/jenna-pegg/","format":"Published person (schema.org)","jobTitle":"Pastry Chef","observedAt":"2026-09-14T04:47:37.119738386Z"},{"url":"https://www.theloyalistchicago.com/team/","format":"Published person (name and role labels)","jobTitle":"Pastry Chef","observedAt":"2026-09-14T04:47:36.926206349Z"}],"jobTitle":"Pastry Chef","description":"As the Pastry Chef at Smyth + The Loyalist, Jenna Pegg leads the patisserie programs for the restaurants. To follow her dream of working in pastry, Jenna Pegg flew to Paris for an immersive culinary journey and the rest is history. She made her way to Chicago from Paris five years ago and worked for two years in the city’s most renowned kitchens before joining Chef John and Karen Urie Shields and the team at Smyth + The Loyalist.Pegg was drawn to the restaurants the moment she walked in the door, where she immediately felt like the kitchen at Smyth was unlike any other in America. “Smyth is such a special place and Chef Shields is a huge inspiration,” says Pegg. “He and his teams work in excellence and it’s inspiring to be part of something bigger than you. The whole team wants to be successful for each other and strive for that sense of excellence together.”One of Pegg’s greatest strengths is collaborating with Chef Shields and bringing his visions into reality. Unlike what she was learning while training in Paris, most of what she makes in pastry at Smyth is savory, which she credits to the uniqueness of the restaurant and the tastes of Chef John and Karen Shields. “Working on the savory side of pastry has brought me such a distinctive perspective and way of looking at what pastry can be,” she says. “Savory can be even better than sweet and it has become such an enormous influence on how I’ve learned to work in the field.”From a Roasted Potato Ice Cream with potato skin caramel, raspberry butter and black malt powders to a Lemon Leaf and Beeswax Parfait, diners get a savory taste of Pegg’s unique touches alongside Chef Shields’ sensibilities throughout their tasting journey at Smyth.Pegg joined Smyth + The Loyalist in 2021, and she is thrilled for what the future holds. “I’m excited to see where Chef Shields will lead us next and how we will keep growing. We’ll keep pushing harder every day to continue being one of the most outstanding restaurants in the world.”"},"basis":"publisher_declared","via":["https://www.theloyalistchicago.com/team-member/jenna-pegg/","Published person (schema.org)"],"first_observed_at":"2026-09-14T04:47:37.119738+00:00","last_confirmed_at":"2026-09-14T04:47:37.119738+00:00"},{"label":"John B. Shields","value":{"url":"https://www.theloyalistchicago.com/team-member/john-b-shields/","name":"John B. 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During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world.After leaving Alinea in 2008 to pursue the next step in his career, John (and his soon-to-be wife Karen Urie) turned down an offer to lead the opening of a Charlie Trotter restaurant in Las Vegas. Instead they took a bold chance on an opportunity to open a little-known restaurant in the countryside of Southwestern Virginia.John and Karen moved to Chilhowie, Virginia, in 2008 and were given carte blanche to re-imagine the then-unknown Town House restaurant. Now able to craft their own vision, chefs John and Karen rebuilt the Town House concept as a modern exploration of imaginative flavor and visual compositions that utilized the wide array of seasonal, locally grown, and foraged ingredients.In Chilhowie, the Shields found their creative voices and their food quickly gained national attention. In June of 2009, The New York Times published a glowing article about Town House, which was instrumental in vaulting John and Karen to the top tier of chefs and restaurants in the United States. The growing public interest in the food at Town House led to John being named a 2010 “Best New Chef” by Food & Wine magazine as well as a James Beard Award Semi-Finalist in 2011.After four successful years at Town House and Riverstead Inn, John and Karen decided to return to Chicago to open Smyth + The Loyalist. When not in the kitchen, the couple spends time with their two young daughters."},"basis":"publisher_declared","via":["https://www.theloyalistchicago.com/team-member/john-b-shields/","Published person (schema.org)"],"first_observed_at":"2026-09-14T04:47:36.979401+00:00","last_confirmed_at":"2026-09-14T04:47:36.979401+00:00"},{"label":"Karen Urie Shields","value":{"url":"https://www.theloyalistchicago.com/team-member/karen-urie-shields/","name":"Karen Urie Shields","@type":"Person","image":"https://images.getbento.com/accounts/ca4073090570f74a4dcff09115e963bd/media/images/6431188040Smyth_GALDONES_PHOTOGRAPHY_23SEP2016-3.jpg?w=600&fit=max&auto=compress,format&cs=origin&h=600","sources":[{"url":"https://www.theloyalistchicago.com/team-member/karen-urie-shields/","format":"Published person (schema.org)","jobTitle":"Executive Pastry Chef","observedAt":"2026-09-14T04:47:37.005963534Z"},{"url":"https://www.theloyalistchicago.com/team/","format":"Published person (name and role labels)","jobTitle":"Executive Pastry Chef","observedAt":"2026-09-14T04:47:36.926206349Z"}],"jobTitle":"Executive Pastry Chef","description":"After graduating from Johnson & Wales University in Rhode Island, Karen Urie Shields moved to Chicago where she worked as sous pastry chef for two years at TRU under James Beard Award-winning Pastry Chef Gale Gand. Urie Shields gained extensive experience working under Gand and soon moved to Charlie Trotter’s where she rose through the ranks to become head pastry chef of the renowned Chicago restaurant.At Trotter’s, she met John Shields, who would soon become her husband. They turned down an offer to lead the opening of a Charlie Trotter restaurant in Las Vegas and instead embarked on a journey to rural Virginia to re-imagine the then-unknown Town House restaurant. Able to craft their own vision, John and Karen rebuilt the Town House concept as a modern exploration of imaginative flavor and visual compositions that utilized the wide array of seasonal, locally grown, and foraged ingredients.At Town House and second concept Riverstead Inn, the couple found their creative voices and their food quickly gained national attention. In June of 2009, The New York Times published a glowing article about Town House, which was instrumental in vaulting John and Karen to the top tier of chefs and restaurants in the United States. Public interest in her work continued to grow and in 2010 Karen was named as a winner of Star Chefs “DC Area Rising Star Award.”After four successful years at Town House and Riverstead Inn, John and Karen returned to Chicago to open Smyth and The Loyalist. 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