Prior to taking over as Executive Chef for King Estate, he was the special event chef for three years. It was during this time that he was able to cultivate a special understanding of the philosophy that makes King Estate such an amazing place. Since Sean took on this new role, he has introduced a refreshing take on a "farm to table" style menu. Sean started his culinary career at the early age of 13 working for an upscale restaurant in Chincoteague Island, Virginia. At age 19 he moved from the small island of Chincoteague to the big lights and good bites of Philadelphia, Pennsylvania. After finishing culinary school at Walnut Hill in 1997, he started working for several renowned restaurants in the Philadelphia area, the most notable being Le Bec-Fin, as well as multiple Steven Starr restaurants including The Continental and Buddakan. After several years of living in the fast-paced environment of the city, Sean decided to search out a new area to call home. Falling in love with the bountiful fresh ingredients that the Willamette Valley has to offer paired with the beauty, it was an easy decision to move in 2000 to Eugene, Oregon.