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Shake Shack is launching a series of (very) limited chef collaborations

The fast-casual burger chain is partnering with well-known chefs around the country for one-day rollouts of special menu items.
Shake Shack
Photo courtesy Shake Shack

Shake Shack is launching a series of one-day-only menu collaborations with well-known local chefs such as Domique Crenn and Sarah Grueneberg, the burger chain announced Monday.

The limited-time menu offerings launch on March 4 and are only available in designated cities.

Now Serving: A Collab Series by Shake Shack debuts in Houston, with a chicken sandwich from Chris Shepherd, owner and executive chef of Underbelly Hospitality. The Southern Smoke Chicken features crispy chicken breast, spicy bacon jam, pickled jalapeno mustard, cherry peppers and shredded lettuce. Proceeds from the dish will go toward Shepherd’s charity, Southern Smoke Foundation, a crisis relief organization for people in the food and beverage industry.

"As part of our fine dining roots, Shake Shack has always had a long history with collabs working with chefs such as Dominique Ansel, Zaiyu Hasegawa, Massimo Bottura, Daniel Boulud, David Chang and more,” Mark Rosati, Shake Shack’s culinary director, said. “For this series specifically, we aimed to work with chefs within our network who we were not only inspired by from a culinary perspective but were also dedicated to giving back to their communities."

Upcoming collaborations are with Pinky Cole (Slutty Vegan), April 8 in Atlanta and New York; Junghyun Park (Atoboy and Atomix), May 6 in New York City; Sarah Grueneberg (Monteverde Restaurant & Pastifico), June 17 in Chicago; Dominique Credd (Atelier Crenn), July 22 in San Francisco; and JJ Johnson (Fieldtrip), Sept. 23 in New York City.

More collaborations around the country are slated for the future, according to Shake Shack.

Each menu pairing will also include “free exclusive swag,” the company said.

“It’s been so much fun working with Shake Shack on a collaborative sandwich to benefit Southern Smoke,” Shepherd said in a statement. “Our industry continues to struggle, and the money raised from this sandwich will help food and beverage workers in crisis.”



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