Foodservice > Chef's Table
Chef Sean O'Brien's early interest in food was spurred by his family's holiday feasts at home in Texas. He decided to pursue his interest in food and wine, studying with the Hotel Restaurant Department at City College of San Francisco. After graduation, he stayed in San Francisco and worked with Suzette Gresham of Acquerello, Sylvain Portay of The Ritz-Carlton San Francisco and George Morrone of The Fifth Floor Restaurant and Lounge. He went on to work with Chef Gary Danko at The Dining Room in The Ritz-Carlton San Francisco and Viognier Restaurant before becoming executive sous chef at Restaurant Gary Danko.
In 2004, he launched MYTH Restaurant, which received a 3-star review from The San Francisco Chronicle and was named one of the "Top 20 Best New Restaurants" by Esquire. While he was there, he earned Food & Wine's "Best New 2007 Chefs" and SF Magazine's "Rising Star Chef" awards.
In October 2008, he opened Zinnia Restaurant in San Francisco as chef and owner, once again using an inspired blend of French, Asian, Italian and Californian cuisines on his menu. "As a chef that appreciates global influences and flavors, Kikkoman Soy Sauce plays a crucial role in several of my dishes, including my Braised Pork Belly," O'Brien states. "Kikkoman Soy Sauce has the ability and diverse appeal to easily cross ethnic boundaries, making it easy to achieve umami, so I use Kikkoman Soy Sauce where ever I can."