His culinary inspiration began firmly at home where he learned the essentials of farm to table living long before it became fashionable.
Sean Eastwood is the Executive Chef of Tender Greens Walnut Creek. He was born and raised in a quaint seaside resort town on the Northwest coast of England called Blackpool, which is a town synonymous with hospitality and entertainment.
Prior to joining Tender Greens in 2013, he was most recently the Chef de Cuisine at the Ritz-Carlton Half Moon Bay. Sean has a 20-year culinary career stretching across both Europe and the United States. Trained in classical French culinary techniques, he worked in France with renowned three-star Michelin chef Paul Bocuse and in Britain with two-star Michelin chef Raymond Blanc.
Arriving in the San Francisco Bay Area over fifteen years ago, he joined the kitchen at La Folie with legendary San Francisco Chef Roland Passot. He was then tapped as opening Chef de Cuisine of Kokkari, where he explored and enhanced his love of Mediterranean influences and ingredients. Since then he has served as owner and Executive Chef for several restaurant ventures throughout California and across the United States.
