Chef Sean was born and raised on the Oregon coast. In his family, whoever cooked didn’t have to do the dishes, so he learned a few basic items to get out of dish duty. Sean spent a year of high school in Mexico City and was shown a myriad of new flavors and textures that still influence his cooking today.
Western Culinary Institute in Portland gave him his kick-start into the food world and restaurants. He worked at several hotels and country clubs before joining Reser’s in 2010. Sean loves to create different flavors and textures in the kitchen using several key ingredients: gochugaru (Korean red pepper powder) and apple cider vinegar find their way into many of his recipes.