Casey was born and raised Topeka, Kansas. She first attended art school at the University of Kansas before deciding to go to culinary school and start cooking professionally. She went through the ACF apprenticeship program at Johnson County Community college in Overland Park, Kansas, a suburb of Kansas City.
Upon moving to California five years ago, Shideler began quickly working her way up in kitchens in Sacramento and becoming acquainted with the Farm to Fork movement. Coming from Kansas, she was astonished and delighted with the vast supply of local produce here.
Casey was one of the lead chefs in the America’s Farm to Fork Capital 2017 Tower Bridge Dinner. Casey has cooked at Blackbird Kitchen and Bar, and Mulvaney’s Building & Loan. During her time at Mulvaney’s, she was part of a four-person team that traveled to New York City and cooked a five-course meal at the James Beard House. While at Mulvaneys, she also cooked alongside White House Chef and Senior Policy Advisor for Nutrition Sam Kass, Jamie Oliver, of Jamie’s Food Revolution, Alice Waters, American chef and sustainable food activist, and Enrique Peña Nieto, president of Mexico.
She served as Taylor’s sous chef prior to becoming Executive Chef in June 2016. She enjoys keeping things simple and elegant, and believes food should be comforting, unique and approachable.
Casey has been a quietly outspoken leader in the conversations around mental health challenges, women in kitchens, and trying to build a healthy culture in the back of the house. She has been spoken on numerous panels regarding these issues and also interviewed for stories on Al Jazeera and PBS Newhour about the “I got your back” mental health program.
In Addition to cooking, Casey is an avid runner and athlete. She has completed four full marathons two ultra-marathons. She also enjoys painting and many other forms of art.share