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Sean Brewer

Sean Brewer

Gilbert, AZ


LTB Concepts- Praying Monk

Executive Chef/ Corporate Chef

Responsible for all kitchen functions. Changed menu four time annually with regards to local produce. Maintained a %30 food cost and a %24 labor cost. Trained staff to uphold high standards. Developed and sold a B.E.O program which is used throughout the resturant group. Currently working as a corporate chef floating between events and restaurants in the state.

Career medium 03
Career medium 03

Handle Bar


Worked with local farmers and artisans to curate a local food program. Opened and built a successful resturant. Learned competency in BBQ. Worked heavily to develop a broad craft beer program.



Chef de Cuisine

Worked under Chef Brandon Crouser. Scheduled line cooks. Learned how to maintain a appropriate food and labor cost. Devolved relationships with local purveyors. Worked with chef on menu development with respect to season. Extensive banquet work.

Career medium 05
Career medium 03


Tourant Chef

Worked and maintained all stations. Function as a team member to complete what ever was needed. Maintained a very high level of standards. Extensive banquet work. Worked with chefs during off seasons to develop the next menu. This is where I really learned refinement and honed my craft.


Scottsdale Culinary Institute

AOS Culinary Arts, Culinary