Chef Sean Pharr, age 34, was born and raised in New London, Wisconsin. Pharr started his career at the age of 16, working as a line cook at a popular hometown pizzeria Jolly Rogers. As a young adult, he attended the University of Wisconsin Steven Point, where he studied music as a percussionist, before realizing he missed his time spent in the kitchen (and free pizza). Cooking provided Pharr with the gratification that music never could, while at the same time offering an outlet for his creativity. Immediately upon his discovery, Pharr enrolled at Le Cordon Bleu in Minnesota obtaining a degree in culinary arts.
During his early career, Pharr worked in Madison, Wisconsin at Harvest, a modern French-American restaurant where locally sourced, seasonal ingredients were the focus of each dish. Striving for excellence, Pharr began to lay the groundwork for a career that involved constant opportunities to grow as a chef.
In 2005, Pharr relocated to Chicago, accepting a position at TRU, before moving to Blue Water Grill as Sous Chef. In 2009, Pharr was sought out to become a Sous Chef at Osteria Via Stato. In 2010, Pharr joined the Park Hyatt Chicago for the re-launch of the hotel’s dining room, NoMI Kitchen, as the Chef de Cuisine.
In 2014, Pharr accepted a position with B. Hospitality Co. working at Balena and assisting with the opening team at Formento’s. After helping with the launch of the West Loop Italian-American concept, Pharr moved over to B. Hospitality Co.’s flagship restaurant, The Bristol, as the Executive Chef. Under his direction, The Bristol’s menu continues to focus on classic flavor combinations and nose-to-tail approach to cooking.
In his spare time, Pharr can be spotted spending time with his wife and two kids, or grabbing a slice (this time not on the line) at his favorite Chicago pizzeria, Piece Pizza.