Chef Shapiro was born and raised in Montgomery County. He graduated from the Culinary Institute of America in 2007. He started his career at Black's Bar and Kitchen in Bethesda, Adour and J&G Steakhouse. After three years, Shapiro was promoted Sous chef at Quench in Potomac. Later, he worked for Robert Wiedmaier and Brian Mcbride at Mussel Bar in Bethesda, and Brasserie Beck in Gaithersburg. After a year, he was promoted to Chef de Cuisine at Wildwood Kitchen, since then. After traveling to Israel, he developed great admiration for Mediterranean cuisine and Middle Eastern spices and flavors, which he tries to incorporate in his menu.