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Sean Poole

Sous Chef

Born and raised in Metairie, Louisiana, he started cooking with his father as a child and fondly remembers sitting on the counter next to him as they rolled meatballs or picked chicken for gumbo. A graduate of Brother Martin High School he went on to spend two years at Louisiana State University. While at LSU he started working in his first professional kitchen and quickly came to realize that he was never going to make it as an accountant sitting behind a desk. Sean transferred from LSU to peruse a culinary school degree at the Chef John Folse Culinary Academy at Nichols State University in Thibodaux. After culinary school, Sean worked briefly in Denver and returned to New Orleans to continue his career with Chefs Adolfo Garcia & Jeremy Wolgarmot at High Hat Cafe. He went on to work with, most notably, Chef Christina Quackenbush of Milkfish and Chef Justin Devillier of La Petite Grocery. He’s spent the last 3 years with Chefs Michael Stoltzfus and Chef Kristen Essig of Coquette.