From Three Michelin to Three Hat restaurants, New York Native Chef Sean Kommer has gathered professional experience from some of the worlds leading restaurants.
After gaining a degree at The Culinary Institute of America, The United States’ premier culinary college, Sean Left New York for Las Vegas. There, Sean worked under the discerning eyes of ‘America’s Best Chef’, Thomas Keller and his team. All the while earning a bachelors degree in hospitality management at UNLV.
After three years under his belt at Bouchon, Chef Keller reached out to Tetsuya Wakuda, Chef of the iconic Kent Street restaurant for Sean. In his six years in Australia, Sean has also worked at Rockpool, Quay and opened his own pop up American BBQ shop after earning his MBA at UTS. Sean also spent a season in Spain working at Three Michelin star Quique Dacosta’s restaurant in Denia, one hour south of Valencia.
Back in Sydney where now Sean proudly calls home, he is a French-American trained chef, happy to parlay his globally inspired flavours to your table. We’re pleased to offer his services.