Meet Chef Sean D. Myers

I am Chef Sean D. Myers, born and raised on the South Side of Chicago, the youngest of two children, and raised by my mother, Helen Myers—a strong single parent who taught me the meaning of resilience, discipline, and hard work. My life changed forever when I was just 10 years old, after losing my older brother to Chicago’s street violence. That loss left a permanent mark on my family and became a defining moment in my life—one that pushed me to search for purpose, direction, and healing.

I found that purpose unexpectedly at the age of 12, when I began working in a small neighborhood restaurant. What started as a coincidence quickly became a calling. In that kitchen, I discovered a sense of peace, creativity, and belonging. Cooking became my escape, my therapy, and ultimately my passion. I worked in that restaurant until I was 19, and the owner—seeing my dedication—changed my life by helping me pay for culinary school.

While in culinary school, I earned a position at the legendary Charlie Trotter’s, where I spent seven transformative years. I began as a dishwasher and, through relentless work and discipline, rose to an executive chef position. That kitchen reshaped my standards, my mindset, and my belief in what was possible for my life.

From there, my journey took me through some of Chicago’s most respected kitchens, including Boka, Perennial, The Peninsula, and Wolfgang Puck. Each experience sharpened my craft and deepened my respect for food as both an art form and a powerful connector of people.

Cooking has carried me around the world and given me a life I once could not imagine. Today, I cook with intention, heart, and gratitude—honoring where I come from, those I’ve lost, and the opportunities I’ve been given. I am proud to do what I love, and even more proud to share my story through food.