Shain Price

I’m a 23-year-old Massachusetts native with real kitchen experience and a deep personal connection to the life Anthony Bourdain spent his career shining a light on. I wasn’t just around food—I was in the trenches. I started as a dishwasher at Townsend House in Townsend, MA in high school, then moved on to Mezcal in Leominster. I worked catering weddings at The Barn at Gibbett Hill in Groton, prepping and setting up events. I cooked solo on the line at Teamworks Acton—handling pizzas from scratch, fry baskets, dishes, and prep all by myself. I put in 10-hour days prepping and working the line at Livite, a local sandwich shop, and most recently worked at Nash Bar and Stage in Boston, bussing tables, serving multiple floors, and jumping into the kitchen when needed. I saw the wild, gritty side of the restaurant industry—drug use, sex in the bathrooms, unsanitary kitchen habits, joints during dinner service, Managers drunk on the job—everything Bourdain warned us about and wrote about with brutal honesty. Restaurants were my life from high school through college. I know the pace, the sweat, the burns, the bad tattoos, and the beautiful chaos of working behind the line. I know what it feels like to be buried in tickets and still crack a joke with your teammate before tossing another plate in the window. Being part of this biopic would mean everything to me. I want to bring truth to the screen, because I’ve lived it. Give me the chance, and I’ll show you exactly what this world looked like. Please get me out of my dead-end office job.