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Sean Mell

Japanese

California native Sean Mell began his journey as a chef at the world’s most recognized Japanese-Peruvian restaurant chain, NOBU – an empire brought to life by celebrity chef Nobuyuki Matsuhisa.

At Nobu New York, Sean quickly rose up the ranks from line cook to sous chef as he worked closely alongside the Executive Chef to design daily-changing menus.

In 2012, he was given the monumental task of opening Nobu Lanai in Hawaii in 2013, where he was subsequently promoted to the role of Executive Chef.

One of his cherished legacies was the creation of the Nobu Garden in Hawaii, which supplies Nobu Lanai with the freshest handpicked ingredients. From there, Sean gained a newfound advocacy for ‘farm-to-table’ cooking, which he continues to employ in his cooking today wherever possible.

In 2015, Sean made the move to Asia to helm Nobu at Intercontinental Hong Kong, managing a team of 22 in a fast-paced kitchen environment. With over ten strong years of experience at Nobu’s various award-winning establishments around the world under his belt, Sean continues to drive innovation in Japanese cuisine at SILENCIO, Le Comptoir’s latest venture in the heart of Lan Kwai Fong.

With over ten strong years of experience at Nobu’s various award-winning establishments around the world under his belt, Sean continues to drive innovation while respecting the traditions of Japanese cuisine at SILENCIO, Le Comptoir’s latest venture in the heart of Lan Kwai Fong.

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