Cooking School

On the surface, it’s cooking. Chopping, mixing, preparing incredible dishes in a state-of-the-art kitchen with all the goodies and gadgets. But with our chefs leading the way, you’ll leave with more than a new way to sauté. Our culinary team invites you to become a part of the story—gathering guests around for an interactive and entertaining experience where good food is the centerpiece but people are the common thread.

Cooking School is one of the top things to do in Savannah, a city with so much culinary inspiration. You’ll laugh, let your guard down, dare to try things you never have before and learn new kitchen skills you can take home. There are many different classes offered, so you can always come curious and leave full, in many delicious ways.


Chef ShahinChef Shahin began cooking as a child with his multi-cultural background and flavors. With a MA in Hospitality & Management from The Lycée Technique Hôtelier de Monte Carlo and a BA in Culinary Arts & Gastronomy from The Culinary Institute of Mexico, numerous internships; multiple accolades and awards; 1 Michelin Star, Food Network Chopped Finalist,  and a complete fluency in English, Spanish and French.

His culinary career has taken him around the world, from chefing at The French and English Embassies in Mexico City to working and under Michelin-Starred Chef Joël Robuchon in Monte Carlo and Italy, to opening and developing Vespucci’s Italian Kitchen in Atlanta, GA, to the exotic flavors of Havana Blue and Sand Bar in St. Thomas, USVI to consulting for Mihoko 21 Grams in New York City, to working for the exclusive Ritz-Carlton Hotel and Elway’s Steak House in Denver, to eventually partnering to develop Salati Italian Street Food in Colorado.

Shahin now is now the Executive Chef of 700 Kitchen Cooking School in The Mansion on Forsyth Park in Savannah, GA. This is an Autograph Kessler-Marriott Collection hotel.

His international and national experience, has given him the foundation to not only manage multi-million dollar, upscale establishments, but to be creative in presentation and originality, think of ways to make chef oriented food accessible, giving his customers, guests and students something that is rare today in the highly competitive hospitality industry – an authentic, genuine and real experience of world flavors and human unity.