About the kitchen

I'm only a recent graduate from Northwestern University. My original intention was to enroll in law school upon finishing my degrees but then I discovered food and cuisine.

It's a long story, so come by sometime and I'll spare you the essay here, but I became obsessed to the point where I sought out a position at some of the best trestaurants in the city - Everest, Blackbird, and Alinea among them - and looked to work as a cook. For the last year and a half, I've been working in the kitchen at The Everest coming in as a beginner and leaving a chef de partie.

I still have much to learn and I think my food is a reflection of that. There are imperfections and to anyone who's been in the industry my inexperience will be immediately obvious. I try to keep the flavors and the technique as genuine and classic as possible but with one unexpected element thrown in, partially to surprise my guests a bit and partially to help myself discover more as a young cook.

Expect the menu to change. My background is French and Chinese cuisine but I don't believe in always rehashing old classics. Food needs to evolve and grow just like the ingredients it's made from. If you are curious, please shoot me a message! I'll be happy to accommodate any dietary needs you may have.

I hope you will join us for dinner sometime and I look forward to chatting and dining with you!


  1. NameSean Q.
  2. LocationUnited StatesChicago
  3. LanguagesEnglish, Mandarin
  1. GuestsMaximum 10
  2. MealsDinner
  3. House rulesSmoking is prohibited in this apartment so I would really appreciate it if you left the cigs, but you can smoke outside. Pets will not be allowed. Please feel free to bring your own wine!
  1. Bio

    The universal language is food. We all need to eat, and if we look hard enough I can guarantee there's at least one memory in all of our heads that we can point to and say "I felt cared about in that moment."

    I hope we can create some more food memories like that together.

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