TITLE: Tender Greens | Downtown San Francisco | Meet the Chef: Sean Canavan

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DESC: Passion Project: Charcuterie, sausages, butchering, craft beer Unique Offerings: Butchering classes Where were you born?I was born in the industrial city of Bochum, North Rhine Westphalia in central western Germany as the son of an American father and a German mother. We spent summers in my mother’s home town of Lindau, Southern Germany on a small dairy farm. Education?After high school, I started a classic apprenticeship as a chef at the famed Bamberger Reiter Restaurant, a Michelin...
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MEET THE CHEF : Walnut Creek
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NAME
Sean Canavan
TITLE
Executive Chef
BIO

Passion Project: Charcuterie, sausages, butchering, craft beer

Unique Offerings: Butchering classes

Where were you born?
I was born in the industrial city of Bochum, North Rhine Westphalia in central western Germany as the son of an American father and a German mother. We spent summers in my mother’s home town of Lindau, Southern Germany on a small dairy farm.

Education?
After high school, I started a classic apprenticeship as a chef at the famed Bamberger Reiter Restaurant, a Michelin starred Restaurant in Berlin, Germany. Under the tutelage of Austrian born Chef Franz Raneburger, I completed the three-year apprenticeship and after passing a series of formal testing, received my degree as journeyman chef from the Chamber of Industry and Commerce Berlin.

Notable Jobs before TG?
My way led me, shortly thereafter, to San Francisco where I worked under Chef Roland Passot at the iconic La Folie Restaurant. It was he who sent me to New York, where I was fortunate enough to work under Chef Gray Kunz at the famous Lespinasse Restaurant.

I returned to the San Francisco Bay Area after several years, where I held positions at Chapeau Bistro,Kokkari Estiatorio and Roland Passot’s Left Bank Brasserie. I met Erik, the founder of Tender Greens, while working at the Pan Pacific Hotel in San Francisco. My deep respect and admiration for Erik as a culinary professional led me to accept a position with Tender Greens in January of 2012.

What drives you now?
Over the years, I have developed a profound love for the San Francisco Bay Area and its surrounding farm and ranch lands. I have a great passion for the art of Charcuterie, butchery, meat curing and sausage making. My time spent on a farm as a child, has influenced my perspective as a chef tremendously. I have developed great relationships with local farmers and ranchers and I dream of owning some land of my own one day to raise rare and ancient breeds of pigs. I am driven by the desire to support those who return our foods back to a sustainable, respectful and local source.

When you’re not at Tender Greens?
When not at work, I find recreation in sailing and working on my humble little sailboat on the San Francisco Bay. In the winter, I enjoy skiing at the slopes in Lake Tahoe.

RECIPES
Savory Pumpkin Pop Tart
Artichoke, Asparagus & Meyer Lemon Salad
Grilled Sturgeon with Millet Pilaf, Spring Onion Salsa, and Grilled Asparagus
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