2017 Featured Chef - Sean Streete
Chef Sean Streete is a longtime resident of San Francisco's Bay Area with Jamaican & Trinidadian heritage. Upon completion of his Associates Degree in the Culinary Arts from Le Cordon Bleu in Miami, Florida, Sean was given the opportunity to work for Chef DeJuan Roy of the illustrious '95 Cordova' in St. Augustine, Florida. After returning to the Napa wine country, Sean spent time in some of the West Coast’s finest kitchens, including as Chef de Partie at Bouchon in Yountville; as Sous Chef at Iron Chef's Morimoto in Napa; as Sous Chef at Michelin-Starred Auberge du Soleil in Rutherford; and then as a Sous Chef at one of the world's most prestigious destinations, Michelin-Starred Meadowood Napa Valley.
Sean has yearned for the modernizing of the cuisines that represent his West Indian heritage. He uses a blend of both classic French and modern molecular gastronomical cooking techniques, but places primary emphasis on sourcing the best ingredients. He describes his food as “modern-French” due to his organic approach to preparing food, which reflects his respect for the growing seasons, ensuring that every herb, fruit and vegetable is consumed at its peak. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish. Sean has continued his dedication to social responsibility by “employing, feeding and supporting” his local community. He believes that mentoring the young cooks of the future should be the primary goal of the established Chefs of today.