Shayne Shepherd, Executive Chef at St. James's Well in Newport Village (Port Moody, BC), brings his diverse experience in the kitchens of some of the most popular restaurants in Vancouver to the menu and kitchen at The Well; Mediterrean and Italian cooking from The Moustache Cafe and CinCin; West Coast cuisine from Seasons in the Park and the Teahouse at Stanley Park; comfort food from the Rugby Club.
A graduate of the Pacific Institute of Culinary Arts, Chef Shayne has championed change before. As Executive Chef of the Teahouse at Stanley Park, he designed the menu and led the kitchen through it's transition to The Sequoia Grill. He was hired as Head Chef by the Rugby Club specifically to upscale their menus, design a brunch menu and guide the kitchen staff through the menu evolutions. Chef Shayne is taking St. James's Well through a transition towards a gastropub menu.
St. James’s Well (better known to locals simply as “The Well”) has long been a favorite spot for residents of Newport Village in Port Moody. Without disturbing the things that draw patrons in, General Manager, Mike Read, and Executive Chef, Shayne Shepherd, are waging a quiet crusade to build upon the creature comforts that make The Well..well, The Well!!! 
The comfortable benches and chairs have been given a facelift. The staff, both front-of-house and kitchen, has been expanded to include new faces and new talents. And the food has gone through transitions which head the menu towards Chef Shayne’s dream of true gastropub cuisine. (See their page called, About Gastropubs).
There is a song that features the line, “The more things change, the more they stay the same.”, and if Mike and Shayne are successful, they will see that line to fruition because they want to set the changes so naturally that it doesn’t appear anything has changed.
If you haven’t been into The Well, why not stop in? On Friday and Saturday night, there is live entertainment and every day is a good day to be part of the colorful, lively atmosphere that is..well, The Well!