Shane is a Los Angeles native and a graduate of Le Cordon Bleu Los Angeles. He has worked under Susan Feniger and Mary Sue Milliken at Border Grill and staged at Atelier Crenn in San Fransico. Shane joined the Racion team in 2012 as a line cook and took helm as chef in 2016. Wanting to have more creative freedom for the restaurant, Loretta and Shane decided to rebrand Racion and open Dérive.
With 15 years of experience in the restaurant industry, Loretta has apprenticed in restaurants in NYC and Los Angeles. Though her professional experience has mostly been in restaurant management, the opening of Racion has given her the opportunity to return to the kitchen, where she started her career as a line cook for Cesar Ramirez. After a two-year stint in the Bay Area learning more about breads and pastry, local foods, and urban agriculture, Loretta returns to LA to partner with Shane Alvord on turning Dérive into a singularly unique restaurant.