Chef Sean was born and raised on the Oregon coast. In his family, whomever cooked, didn't have to do the dishes, so he learned a few basic items to get out of dish duty. Sean spent his junior year of high school in Mexico City and was shown a whole myriad of new flavors and textures that still influence his cooking to this day.

Western Culinary Institute in Portland gave him his kick-start into the food world and an "in" to cook in restaurants. From there, he worked as line cook, sous chef and chef at several hotels and country clubs in the Portland area, before coming to Reser's in the spring of 2010.

Sean loves to create different flavors and textures in the kitchen using several key ingredients and red pepper flakes and kosher salt find their way into almost everything that he cooks. 

Cooking Tips from Chef Sean

• Taste as you go to see how seasoning changes and elevates flavors
• Balance dishes with sweetness, saltiness, spiciness and acidity to achieve the best flavor possible