Sean Langlais

Executive Chef at The Oceanaire Seafood Room

Sean Patrick Langlais was born in Massachusetts just fourteen minutes before his twin brother. The entire family moved to Carlsbad when he was young and he quickly discovered just how lucky he was to be living in Southern California. During high school his passion for cooking grew and while attending a Job Fair he was offered a job at the La Costa Resort and Spa. Sean worked at the Resort for two years and had a hand in everything from banquets to fine dining. Then just as unexpectedly another gift fell in his lap. Professional Sushi Chef Azuma San took Sean under his wing for two years and really motivated him to take his career to the next level. He attended the Scottsdale Culinary Institute and completed an internship at the Ritz Carlton in St. Thomas. Quickly thereafter he obtained a position working for Thomas Keller at the recently opened Bouchon in Yountville California. Sean then relocated to San Diego and back to his sushi chef roots gaining an entry level position at one of San Diego’s best sushi bars. He spent four years honing his skills at Taka Restaurant downtown in the Gaslamp. Then the day came when Sean met Chef Brian Malarkey and shared his wild idea to re-create the oyster bar to a total raw bar. The rest is history…Sean was promoted to Sous Chef and then a year later became the Executive Sous Chef. Now two years later, Brian Malarkey has left to open his own restaurant and Sean is now thriving as the Executive Chef at The Oceanaire Seafood Room.

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