Sean Mohammed, Director of Operations, has over 25 years of experience in the restaurant industry, with extensive training and knowledge in all aspects of food and beverage operations, both in freestanding restaurants and in hotels. Sean’s experience covers the spectrum from fine dining to quick service outlets.
He first started his career in restaurants working in the Front of the House as a trained sommelier and a restaurant manager, but was inspired to make a move into the kitchen. It happened by a chance meeting with the renowned chef Michele Richard while working at a charity event in Boston. Inspired by the professionalism and the talent of the great chef, Sean asked to move into the kitchen brigade. The only position available was in the pantry, but it proved to be the beginning of a great adventure.
What followed in the ensuing years was training and experience in some of the foremost kitchens, with some of the most noteworthy chefs in the industry, including Gramercy Tavern, Bouley, Le Cirque (the original), Lespinasse, Citronelle, Blue Door at Delano, and Troisgros (the famed Michelin 3* restaurant in France).
During his 14-year tenure with China Grill Management, Sean developed menus, opened and managed multiple concept restaurants and eventually moved back into the Front of the House and became the Corporate Executive Chef and Southeast Region Director of Operations, successfully overseeing all facets of the opening and operations of restaurants in the Dominican Republic, Mexico, London, Dubai, and the United States. Sean currently resides in Miami with his wife and son.
Sean has a Bachelor’s Degree in Economics from Boston University, and an AAS in Food and Beverage Management.