About me
Chef Michael Skipper has spent over six years in the kitchen at The Shack, including three years working alongside owner Ian Boden. After several years away, he returned to help lead the restaurant’s day-to-day operations and lead The Shack into its next chapter while Chef Boden began his transition to new restaurant “Maude & The Bear”. Michael is overseeing all operations in the restaurant including both the kitchen and wine program.With a focus on creating memorable guest experiences through food, hospitality, and thoughtfully curated wine pairings, Michael has helped expand the restaurant’s by-the-glass offerings with an emphasis on accessibility and quality. His cooking places a strong emphasis on handmade pastas while drawing inspiration from cuisines around the world, all while paying homage to The Shack’s Southern roots and deep connection to Virginia.“I remember arriving in Virginia and at The Shack and being introduced to wine for the first time in my career and in my life. I quickly realized we have incredibly talented winemakers across the state — and especially in our neighborhood — creating beautiful, exciting expressions that can intrigue any palate and pair exceptionally well with the way we cook and eat here at The Shack.”
