Chef Sean Christensen
Executive Chef, Maui Country Club

Sean Christensen was raised in Spokane, Washington and was drawn to the kitchen from a young age. Influenced by his mother’s home cooking, he later went on to graduate from the Spokane Skill Center’s culinary arts program. After working in some of the best restaurants Spokane had to offer, he decided to travel to Hawaii to pursue his passion of becoming a chef.

In 2000, Sean Christensen joined the team at I‘o on the Beach in Lahaina. Under the tutelage of Chef James McDonald, he worked his way up the ranks in all five of  his restaurants, developing a strong love for Hawaii regional cuisine and the local “Farm to Table” concept. In 2009, Sean took over the reigns at Pacific‘o Restaurant, a modern Hawaiian cuisine beachfront restaurant.

Four years later, having garnered several awards working with Chef McDonald and his collection of culinary teams, Chef Sean felt ready for a change and accepted the position of Executive Chef at Maui Country Club. “The opportunity to have my own operation, combined with the closeness to home in Kula were attractive to me,” said Christensen. “Once I saw the Club and met the people here I could tell it was going to be a great fit. I love my work, my team, and the membership ‘ohana – there is nothing like it!”

Chef Sean set about adding his special touches to the Club menus and has built up the Food & Beverage operation in staff, kitchen facilities, and reputation with the Club’s happy members. Of particular note are the exquisite dinners enjoyed by the Wine Club at their quarterly events, and by the members for their private parties held at the Club where his creativity shines.

“Fresh – Local – Sustainable” is his brand cuisine, and he is as comfortable in the garden as the kitchen and has a productive herb patch at the Club. Skilled with using the entire fish – and you might see him walking a freshly caught fish through the restaurant so everyone can see what they’ll be eating – he has cultivated relationships with local farmers and fishermen. Chef Sean strongly believes that this is very important to the future of our land, ocean, and future generations. “From the local eggs at breakfast, local beef and vegetarian entrees, Sean’s cuisine consistently delights our discriminating membership,” said Club GM Russell Goshi, “providing unmatched value for their enjoyment.”

Chef Sean actively stays involved with the island’s culinary community and recently won a “Knife Fight” challenge at Kihei’s popular “Cow Pig Bun” restaurant. At just 35 years young, there is a bright future ahead for Chef Sean Christensen, and for the present he is enjoying creating culinary masterpieces here on the North Shore. Christensen is married and makes his home in Kula with his two daughters.