EXECUTIVE CHEF SEAN HAN
As Executive Chef at The Westin San Francisco Airport, Sean brings the cultural influences and skills learned through years of working with Japanese and French cooking techniques. His passion for using simple, fresh ingredients, married with delicately prepared sauces, is his signature culinary style. Sean takes pride in his vocation and loves working with local farmers and purveyors to source only the best for The Westin San Francisco Airport kitchen. This dedication translates to his team. Since joining the Westin in 2014, Sean has helped the culinary staff develop ownership by involving them in multiple areas of kitchen production. He works closely with the cooks to refine their techniques and highlights their creativity on the banquet and restaurant menus. Sean prides himself on knowing his guests and exceeding their expectations. His greatest joy is witnessing a beautifully plated dish leave his kitchen and return empty - with everything eaten and the plate completely clean.
Born and raised in South Korea, Chef Han’s discovery of the culinary arts was pure fate. As a theology major who was considering entering the priesthood, Sean never expected his life to unfold the way it did. The first of several unexpected, yet happy occurrences was none other than love. Sean met a girl, fell in love and got married - leaving the plan for life as a priest behind.
In 2000, with a new wife and new dreams, Sean left Korea and moved to Seattle, Washington. He was very focused on building a solid future for his family. Sean bravely ventured into both the scholastic and work worlds determined to learn English through these experiences. While studying Computer Science in college, Sean accepted his first job in the culinary industry as a dishwasher for Sodexo – a food services and facilities management corporation. His hard work and dedication were quickly recognized and Sean was promoted to a line cook position. This is where it all began. Sean loved the environment of a busy kitchen. He was mastering English and learning skills and techniques that he would carry with him on his culinary journey. Sean was eager to progress and in 2002 he took a job as Assistant Chef at Little Tokyo, a small Japanese restaurant in Bellingham, Washington. The precise work and detail were a challenge that he accepted and conquered with confidence. In 2004, his drive and eagerness to learn propelled him to move to California where he began working as Chef at Aloha Restaurant in Elk Grove. His next move awarded him the position as Head Chef for Maguro Restaurant in Folsom. He led the team at Maguro for four years. During that time, he made the decision to commit to formal training. Sean enrolled in the program at the California Culinary Academy Le Cordon Bleu in San Francisco where he graduated with honors in 2009.
In 2010, Sean’s career was taken to the next level. Now working at the Ritz-Carlton Lake Tahoe, under the guidance of Chef Traci Des Jardins, Sean acquired new intensity, flare and expertise. From there he continued to concentrate on working at accredited restaurants and hotels. The list includes the Two Star Michelin rated Cyrus Restaurant, Mandalay Bay Hotel. He also worked at the side of one of his most highly regarded mentors, Joel Robuchon at his MGM Grand restaurant L’atelier de Joel Robuchon. He moved to San Francisco in 2013 to become the Chef at Oui Chef before joining the team at The Westin San Francisco Airport.
For more information or to schedule an interview, please contact Renée Roberts at Renée Roberts Marketing & Public Relations.