SEAN LANGLAIS

Chef Sean was in Boston, MA in 1977 but spent his formative years as a native San Diegan. Langlais graduated from the Scottsdale Culinary Institute Of Le Cordon Bleu 2000 and then did an externship with the Ritz Carlton in St Thomas US Virgin Island. Upon his return to the mainland US, Chef Sean worked For Thomas Keller for two years in Yountville Bouchon and then added to his skills becoming a professionally trained sushi chef, working at Taka Restaurant in San Diego for four years before moving to the Oceanaire Seafood Room in downtown San Diego. Chef Sean has been at the Oceanaire ever since, first as the Senior Sous Chef and now as the restaurant’s Executive Chef. In addition to a passion for food and seafood, Sean is a surfer, martial artist, fisherman and snowboarder.

Chef Sean visited the Skuna Bay farms in November, 2012.