Chef & Founder of L’Opossum sur la Colline de L’Orégon, David Shannon is a graduate of New England Culinary Institute. Soon after graduating he began his eight year adventure at The Inn at Little Washington from 1987 to 1995. From Garde Manger to Executive Sous Chef, David experienced every station and responsibility in the kitchen. Many special opportunities that Patrick O'Connell made possible include two stages in France at L'Oustau de Baumanière and Abbaye de Sainte Croix.
David's culinary experience also includes apprenticing for Daniel Bonnot at Restaurant de la Tour Eiffel in New Orleans, Executive Chef at The Ashby Inn, Paris, VA, Chef at Helen’s and Chef/Owner at the beloved Dogwood Grille & Spirits.
He opened L'Opossum on Oregon Hill in 2014 to much acclaim. In 2015, L'Opossum was an Elby winner for Best New Restaurant and in 2016 it won "Restaurant of the Year" in Style Weekly. David was a James Beard Foundation Best Chef Mid-Atlantic semi-finalist for 2016.