This Ashkelon gifted kid grew up in a warm, passionate and food lovers’ home. Culinary art has never been completely foreign to Sean, although the idea of dedicating himself to food hadn’t occurred to him until adulthood.
Sean’s unique cooking style has been shaped over the years by the influences of French cuisine and his natural curiosity. This has led him to conceive of audacious mixes and fusions between French, Asian, and Middle Eastern cuisine. He consistently opts for local produce while hanging around fresh markets.
Sean is a genuine autodidact, driven by passion, and dedicated to improving and enhancing his art. Each day he goes through experimental learning of new techniques, looking for fascinating, challenging and fresh new ingredients..
My credo is to deliver my customer THE BEST. Every bite must be perfect. I, myself, select every raw material undergoing a very meticulous inquiry. No food is served until I have tasted it myself. Although presentation is important to me, tasting will always be of top priority.
While constantly improving and learning new techniques, I use top-of-the-line instruments because I believe, deeply, in food and innovation come hand in hand. I think that food guides people to experiment with all sorts of different tastes, textures and sensations.
Establishing a warm and friendly relationship with my customers while cooking is the way I marry atmosphere and food to create a delightful experience.