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Sullivan graduated from The School of Culinary Arts in Denver, Colorado in 1998 and has been running his own kitchens ever since. After three years as Executive Chef of “The Margarita at Pine Creek” Sean made a decision to learn as many cuisines as possible.
This realization began in La Jolla, California with two different restaurants. At “Roppongi,” Sean was brought in as the Executive Sous Chef learning Asian fusion cuisine and within a year took over “Tamarindo” as the Executive Chef of the newest Latin Fusion Restaurant in San Diego. From there it was on to “The Fishery” in Pacific Beach, California. For the next year and a half Sean learned the in’s and out’s of the seafood business. “The Fishery” was the home of the leading wholesaler of seafood in San Diego, an incredible retail market, and the top seafood house on the coast. The knowledge taken in at “The Fishery” has made Sean into the chef he is today.
Sean’s philosophy in the kitchen is simple, homemade recipes, high quality ingredients, consistency and loving what you do.