Private Chef Sean Layne

I have been in the food & beverage industry since I began working, but my culinary career truly began when I started working at Disneyland 30 years ago. I instantly fell in love with the “organized chaos” of being in a large kitchen (plus, I got to work at The Happiest Place On Earth!!). I started at the bottom as a Line Cook, but I was so excited and inspired that I quickly joined the Culinary Arts program at nearby Orange Coast College. My career path has led me to work at the famous Club 33, as well as being the lead project Chef for Cars Land in Disney California Adventure. My career has shifted, and I am now the Chef de Cuisine at UC Riverside where I am responsible for the daily operations of The Barn & The Stable as well as creating new menu items that are fun, delicious and “Instagramable”. I am branching out to a more intimate approach because I truly enjoy the personal touches and focus that a smaller environment provides.

For me, cooking is...

Cooking is an endless journey that will always provide a platform to continue learning, but allow me to showcase my talents and personality.

I learned to cook at...

I attended the Culinary Arts program at Orange Coast College, but the biggest impact on me came from my Chefs and colleagues at Club 33 in Disneyland.