ÂÜÀòÂÒÂ×

Sean McLendon CFS®, CRC®, CCS® has over 34 years of experience in the food industry. Sean began their career in 1987 as a Chef at Buckhead Life Restaurant Group. In 1996, they became the Executive Chef at Maxwells Chophouse. In 2000, they were promoted to Corporate Chef at Buckhead Life Restaurant Group. In 2006, they opened Sean's American Bistro, a Farm to Table restaurant and retail wine store. In 2010, they became the Director of Culinary/Corporate Chef Research & Development at CraftWorks Restaurants & Breweries, Inc. In 2014, they were appointed Head of Research and Development at Lumina Foods. In 2019, they were promoted to Sr. Director Research & Development at JBS USA and in 2021 they became the VP of R&D Product Development/Innovation at Farmer Focus - Shenandoah Valley Organic.

Sean McLendon CFS®, CRC®, CCS® holds a Bachelor of Professional Studies (BPS) in Culinary Science from The Culinary Institute of America, obtained in 1991. Sean also holds a High School Diploma from The Westminster Schools, obtained in 1987. In 2008, they obtained a Pro Chef Level II Certification from the Culinary Institute of America, Greystone, Napa California, in Culinary Science/Culinology. From 2012 to 2013, they completed advanced culinary studies, world flavors, and culinary competition at the Culinary Institute of America, Greystone. In 2007 to 2008, they attended the Center for Menu Research & Development, Menu Master Program R&D at The Culinary Institute of America. In 2015 to 2016, they obtained a Certified Food Scientist (CFS) from the Institute of Food Technologists (IFT). Additionally, they hold a Certified Research Chefs (CRC®) from the Research Chefs Association, obtained in 2006, a Certified Culinary Educator from the American Culinary Federation, obtained in 2003, a Certified Executive Chef from the American Culinary Federation, obtained in 2003, a ServeSafe Certified from ServeSafe, obtained in 2000, and a Certified Culinary Scientists (CCS®) from the Research Chefs Association.