Sean Riley

A west coast native, Sean's impressive culinary career began at age 16; he trained at Nanaimo's Malaspina college and went on to apprentice with the Canadian Culinary Olympic team. Sean worked his way to Toronto and completed training with Jack Lamont and superchef Susur Lee. While in Toronto, he fortuitously met Emad Yacoub and returned to Vancouver and Joe Fortes Restaurant with Yacoub. Sean then moved to Cioppino's as sous chef and on to Brix as executive chef, where he became known for his intense flavours and exciting presentations. Sean has won several food competitions and culinary awards including the Vancouver Magazine's Best New Restaurant 2002 and Northwest Palate Magazine's Best of the Northwest 2002. Sean really made a name for himself at glowbal grill & satay bar when it first opened five years ago, and knows Yaletown like the bottom of his stock pot. He captures the true essence of the food he creates, by combining global and regional ingredients with an honest, simplistic style to cooking. Sean oversees Glowbal Restaurant Group's kitchen teams including COAST Restaurant, Sanafir and the newly opened Italian Kitchen.

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