is among the very few in the hospitality industry who is accomplished both as a chef and as an operations manager. Born in Galway, Ireland, Shaun immigrated to the United States in 1988.
After working as an Executive Chef in restaurants and hotels in Europe, Shaun moved to Chicago in 1988 to take a position as Chef Tournant with the Chicago Hilton & Towers, working in all of the hotel’s five food service outlets including the hotel’s four-star restaurant “Buckinghams.”
Shaun left the Hilton in 1990 to become Executive Field Chef for George Jewell Catering, one of Chicago’s largest and most prestigious catering companies. Shaun remained with George Jewell for over 6 years and coordinated the execution of the entire spectrum of catered events, ranging from intimate Gold Coast dinner parties to gala events for up to 2000 people at the Field Museum. Shaun culminated his efforts with George Jewell by becoming the on-site Catering Manager for McDermott Will & Emery, a worldwide law firm. While in this capacity, Shaun managed that firm’s employee restaurant, serving over 900 meals daily, as well as all catering to corporate meetings, conferences and private parties.
Shaun joined Sopraffina Marketcaffe in 1996 as opening General Manager of the company’s second gourmet Italian self-serve restaurant. After his first year, Shaun was promoted to Director of Operations. During his 7 year tenure, he contributed to the growth of the company and opened several other restaurants.
Shaun holds his A.S. in Culinary Arts (1985)/City & Guilds of London Institute.
Pete Ta, born in Saigon, Vietnam, immigrated to the United States in 1975. His corporate career involved Finance and Investments. From 1991 to 1999, Pete worked for a number of Firms including American National Bank, Bank One, Morgan Stanley Dean Witter and CNA. He has had analytical roles as a portfolio accountant and portfolio manager. He has also held sales positions as a stock broker and financial wholesaler.
In July of 1999, Pete made a switch to the Information Technology field and began his second career with Ernest & Young. He progressed and gained experience in Quality Assurance and software management.
Pete managed to combine his two industry experiences and worked as an Information Technology Project Manager at the Chicago Mercantile Exchange. His involvement was with CME’s Electronic Trading initiatives.
Pete holds his B. S. in Finance (1991) and M.B.A. in Finance (2003), both from DePaul University, Chicago, Illinois.
In May of 2003, both men realized it was time to leave corporate America to follow a dream ... The Belvedere Inn & Restaurant. In 2005, a second location, Bellevue Harbor House, a weekly vacation rental was added and in 2007, the dream continued and Bentley Waterfront Suites and the birth of Boutique Inns of Saugatuck, were realized.
"We are both very different individuals with different skills and experiences with a common goal. Together, we have combined our skills and goals which have culminated to what our guests know today as Boutique Inns of Saugatuck ..." Pete & Shaun.
Our Mission Statement
We will create a superior quality establishment that will continually refresh the bodies, the minds and the spirits of both our guests, staff and ourselves.
Whether staying overnight in the Inn, dining in the restaurant or attending a Special Event, Boutique Inns of Saugatuck guests will come to experience fine personalized hospitality in a casual elegant setting with lots of extra amenities that will become our standard.
We will provide service that is rapid and hospitable. We will serve food products that are healthful, flavorful, value-filled and of consistent high quality in a way that is friendly to the environment. We will offer lodging accommodations that are inviting and give our guests peace of mind.