Sean Streete :: CHEF'S ROLL :: The Professional Chef Network

Sean Streete

Using a modernist-French approach to convey my thoughts... On any given day, you can find me foraging through any one of the many of thousands of wineries throughout the Napa Valley in hopes of creating the most health-giving meal creation possible to my guests.
Ox tail | Lavash | Truffle
No Kid Hungry: San Francisco's Taste of the Nation: Taste of the Nation for No Kid Hungry is the nation's premier culinary benefit, featuring top chefs and mixologists, all of whom are coming together to donate their time, talent and passion to end childhood hunger in America. 
Dine Diaspora Signature Dinner: " intimate dining experience among African diaspora leaders and change agents. This 5-course dinner (which includes wine) will feature delectable dishes curated by our 2017 Featured Chef, Chef Sean Streete. Chef Streete will create dishes inspired by his West Indian heritage."
Chef's Plate 13: Participating judges for Chef’s Plate 13 included Food & Wine Best New Chef 2016 Brad Kilgore, Executive Chef at BRAVA and Alter in Miami, FL; Antonio Bachour, Pastry Chef/Owner of Bachour Bakery & Bistro in Miami, FL; Sean Streete, Sous Chef at Meadowood Resort in Napa Valley, CA and Chef’s Roll Ambassador; Gabriel Fenton, Executive Chef at Turnberry Isle in Miami, FL; and Jeffrey Maxfield, CDC at BRAVA.
"~~~out of necessity..." Food and Wine Pairing: A food and wine pairing highlighting African diaspora with Peju wines. May 6th, 2017.
Meadowood Culinary & Cocktail Series: Whether you are joining us at Meadowood for your company retreat, wedding or birthday party, consider adding one of our unique, tailored cooking classes to your experience. A Meadowood Chef will guide your group through a memorable, hands-on culinary workshop, focusing on technique and the art of layering flavors. Guests will learn new techniques, improve their current skills, and plate their culinary creations for their own enjoyment. Your class may take place at Meadowood or in one of our local winery partners’ kitchens. The course will tie in locally-grown produce – some from our very own gardens. All recipes can be accompanied by an optional wine pairing, specially chosen just for your group.
Carneros Resort & Spa. Napa, CA
Executive Sous Chef. 2-3 yrs
Nyu-Do. Osaka, Japan
Stagiaire. < 1 yr
Meadowood. Napa Valley, Ca
Executive Sous Chef. 2-3 yrs
Auberge du Soleil. Rutherford, CA
Sous Chef
Morimoto. Napa, CA
Sous Chef
Bouchon Bistro. Yountville, CA
Chef De Partie
95 Cordova at the Casa Monica Hotel. St. Augustine, FL
Line Cook
BOH operations
Deboning poultry
Fish butchery
Food industry consulting
Food sanitation
Food/menu costing
Garde manger/Pantry
HACCP trained/certified
Homemade pasta
Ingredient sourcing
Inventory control
Kitchen management
Labor cost management
Meat butchery
Menu development
P&L management
Product ordering
Recipe development
I would consider my forte being modern-French cuisine; however having Jamaican and Trinidadian parents, I find myself gravitating towards trying to modernize West Indian Cuisine due to my heritage.
"Sean, I’m so glad it all worked out and great to meet you both! You were slammed the whole time, and, yes, the dish was delicious."
- Becky Tsadik, Associate Editor/Events Director, The Tasting Panel/The SOMM Journal/The Clever Root, The Napa Valley Film Festival

Sean Streete
Sean Streete
Napa, CA
United States

Carneros Resort and Spa
Executive Sous Chef

Sean Streete became the Executive Sous Chef of Carneros Resort & Spa in 2017. A longtime resident of the Bay Area, Sean had extensive experience in California’s wine country before coming to Carneros. Upon completion of his Associates Degree in the Culinary Arts from Le Cordon Bleu in Miami, Florida, Sean was given the opportunity to work for Chef DeJuan Roy of the illustrious '95 Cordova' in St. Augustine, Florida. After returning to the Napa wine country Sean spent time in some of the West Coast’s finest kitchens, including as Chef de Partie at Chef Thomas Keller's Bouchon Bistro in Yountville; as Sous Chef at Iron Chef's Morimoto in Napa; as Sous Chef at Michelin-Starred Auberge du Soleil in Rutherford; and then as a Sous Chef at one of the world's most prestigious destinations, Michelin-Starred Meadowood Napa Valley. Having worked for multiple Michelin-Starred restaurants, Sean has cultivated relationships with local farmers and established regionally inspired menus all whilst honing his craft. Besides numerous awards and accolades, Sean has yearned for the modernizing of the cuisines that represent those of his West Indian heritage. He uses a blend of both classic French and modern molecular gastronomical cooking techniques while continuing to place primary emphasis on sourcing the best ingredients. He describes his food as “modern-French” due to his organic approach to preparing food which reflects his respect for the growing seasons, ensuring that every herb, fruit and vegetable is consumed at its peak. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish. Working at Carneros has solidified Sean’s foundation of sustainability and respect for local products. All of which has been further enhanced with having the Carneros garden readily available. Sean has continued his dedication to social responsibility by “employing, feeding and supporting” his local community. He believes that mentoring the young cooks of the future should be the primary goal of the established Chefs of today.