Known for his eclectic, inventive, yet approachable dishes, Shane McAnelly has a culinary approach distinctly focused on ingredients and seasonality. Growing up in Oakley, CA, Shane spent time as a child baking with his mother and grandmother. Shane received a degree in Culinary Arts at the Diablo Valley College in 2002, and went on to become sous chef and then chef de cuisine at local restaurants, where he developed menus to reflect seasonality and build relationships with local farmers and purveyors. Shane later relocated to wine country to open Chalkboard restaurant as Executive Chef in Healdsburg, CA. In 2017, Shane opened a second restaurant in Healdsburg, The Brass Rabbit, focused on wood grilled meats and vegetables. In May 2018, Shane hosted his first dinner in the prestigious James Beard House in New York City. In July 2021, Shane set his sights east to Western North Carolina. Shortly after the move, he joined the team at The Horse Shoe Farm, continuing his farm to table roots and helping create a one of a kind dining experience in a one of a kind environment. Shane lives with his wife, daughter, son, dog and three cats in Hendersonville.

Rick Brook happily comes to The Horse Shoe Farm with an extensive background in food & beverage operations throughout the country. Beginning in NYC after graduating from Dartmouth, Rick ran the bar program at the historic Keens’ Steakhouse. Moving on to Boston and later to points west, Rick proceeded to operate high-end white tablecloth steakhouses in luxury destinations in Telluride, San Francisco and, most recently, at The Shore Lodge in McCall, Idaho. In San Francisco, Rick was part of the PlumpJack team that re-opened the iconic Balboa Cafe. All this has led to the dream job of being Director of Food & Beverage here at The Horse Shoe Farm in an idyllic destination nestled in the rolling countryside near Hendersonville. Rick looks forward to extending every guest the utmost in Horse Shoe Farm hospitality.

Kelsey was born and raised in southwest Michigan and moved to the area a few years after completing culinary school in Grand Rapids, Michigan. She worked for Mandara Hospitality Group for the past 5.5 years starting as a line cook and moving her way up to Sous Chef before coming to The Horse Shoe Farm. Professionally, she has gotten to cook for the James Beard Celebrity chef tour, Chaîne des Rôtisseurs, and NC Fine Wines, as well as for chef Gordon Ramsay. Outside of the kitchen she enjoys the outdoors by hiking, backpacking and foraging wild edibles along with her rescue hound Kaline.