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Sean Poplar

Executive Chef
 
Various Restaurants

United States

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About Sean Poplar

 

Sean Poplar - Professional Summary:     

 

For the last eight years, Sean Poplar has developed his skills in the kitchen through professional experience and academic pursuit, most recently taking the role of Executive Chef for several restaurants in the Los Angeles area. He has pursued his career across the country, spending several years on the East Coast before returning to his home state of California. Poplar has experience in all aspects of professional cooking, including food preparation and presentation, menu development, inventory management, event planning, and staff management.

Sean Poplar received his initial education in culinary arts at the California School of Culinary Arts, training in the Le Cordon Bleu Program on classic French cuisine. He completed his studies at the school, now known as the Le Cordon Bleu College of Culinary Arts in Los Angeles, in 2004 and then traveled to New Hampshire. There, Poplar entered into an apprenticeship under his uncle, owner and operator of traditional Italian restaurant Villa Banca and a graduate of the Culinary Institute of America. Poplar worked there for two years, developing his kitchen skills and a working knowledge of authentic Italian cooking.

In 2006, Sean Poplar returned to California to take a position as Sous Chef for St. Anne’s School in Los Angeles. There, he managed inventories, prepared seven-course meals three times a day for three different facilities, oversaw special event catering, and aided in staff management and menu development. After a year there, Poplar moved on to a similar position with Boston Culinary Group in Pasadena, where he stayed for a year before moving on to another similar role with STK-LA in Los Angeles. In late 2010, Sean Poplar left STK-LA to become Executive Chef at two restaurants of the same owner, Bugatta Restaurant & Bar and Barbarella Bar & Kitchen, both in Los Angeles. He left those positions in January of 2012.

 

 

Sean Poplar - Professional Experience:     

 

Executive Chef at Bugatta Restaurant & Bar and Barbarella Bar & Kitchen

Sous Chef at Boston Culinary Group

Sous Chef at St. Anne’s School

Sous Chef at STK-LA

 

 

Sean Poplar - Education:    

 

Degree in Culinary Arts from California School of Culinary Arts - Le Cordon Bleu Program

 

 

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