![]() I am endlessly grateful for the opportunity Chef O’Connell gave me to work in his kitchen. From there, I took a sous-chef position at the world-famous Inn at Little Washington, where I worked under the pope of American cuisine himself, Patrick O’Connell. Then I made the move home and took the executive chef position at Farm & Table. How did you get to where you are now? What’s the backstory, and what (or who) have been your biggest influences?įrom a very young age, I recognized the importance of knowing where my food came from, so I moved to the Pacific Northwest to experience the deep-rooted farm-to-table culture of the Portland food scene. Sinclair is also the owner and chef of Legal Tender Saloon &Įating House in Lamy, which opened in 2021. He then moved to Washington, Virginia, to join The Inn at Little Washington, a three-star Michelin restaurant, as a sous-chef. Under his leadership, Farm & Table won many accolades, including being named a Local Hero for Best Restaurant in edible New Mexico, and was featured in publications including USA Today. After several years working in some of the finest kitchens in PDX, Sinclair returned to New Mexico and took the helm at Albuquerque’s Farm & Table. Right out of high school, Sinclair moved to Portland, Oregon, to attend culinary school at Le Cordon Bleu. Born and raised in Tijeras, New Mexico, he has great pride in the Land of Enchantment. ![]() Sean Sinclair is the executive chef and proprietor at Bar Castañeda and Kin at Castañeda. ![]()
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