Sean Olnowich, born and raised in Queens, NY, has been cooking the tastes of global New York cuisine for 17 years. After moving into Manhattan at the age of 18 to study economics at Hunter College, Olnowich completely was immersed in the diversities of food culture New York City had to offer. While tending to his studies, he worked in many F&B establishments as server, bartender and manager as a way to earn extra money before graduating, not realizing the seeds were slowly being planted for a successful career in the culinary world. Olnowich became an expert on New York-centric American cuisine, not just by going to cooking school, but through his paternal Provencal roots. As a graduate of The French Culinary Institute, Chef Olnowich quickly obtained the position of Sous Chef at the prestigious Todd English’s Olives New York in the W Hotel, Union Square.
Olnowich is the president of S.O. Hospitality Group, LLC, where he has acted as the executive consulting chef for the Brandit Group (Bounce Sporting Club in New York City and Chicago and Vero Wine Bar), developed the food program for 1945 @ Cassa Hotel, and consulted for 30+ F&B establishments, e.g., The Surf Lodge, Madison & Vine, The Empire Rooftop, Blue Dog Kitchen Bar Group, etc. With an expertise on opening kitchens from the ground up, Chef Olnowich is currently overseeing 6 restaurant menus.
In 2002, Chef Olnowich expanded his horizons, venturing to New York’s infamous vacation spot – The Hamptons. Accepting a position as executive chef of the exclusive Hamptons seasonal restaurant, Rocco’s A La Playa, Chef Olnowich operated a full service kitchen, serving Asian inspired New American cuisine and was awarded accolades including “Best Dining” in Hamptons Magazine in 2002 and 2003, and “Best Chef” in Hamptons Magazine in 2003. After performing consulting work for Manhattan’s favorite Punch and Judy and being the opening Executive Chef at Matthew Kenney’s newest venture, Winebar, Chef Olnowich ventured back to Southampton to serve as the executive chef of new restaurant Wild Thyme, a seasonal American restaurant that was awarded three stars by The New York Times Long Island section and “Best New Restaurant” by Dan’s Papers.
The culmination of Chef Olnowich’s experience occurred in 2006, when he opened The House, in NYC as Executive Chef and Partner. This new Market driven American restaurant located in a historic carriage house in Gramercy Park features hand selected seasonal and regional ingredients from New York’s farms, orchards and waters. Along with consulting for numerous New York City restaurants, Chef Olnowich has also formed Radar Catering, an upscale catering company with clients including BMW – Mini, Pepsi, Converse, Nike, Conde Nast, Rolls Royce H&M, Hugo Boss, et al. Other notable accolades for Chef Olnowich is being Culinary Expert on Spike TV’s ‘Bar Rescue’, being a co host for NBC TV’s ‘New York Live’, being a James Beard Foundation honoree, being featured at the food show Chefs without Hats, yearly appearances at Food Network’s NYC Wine & Food Festival (Burger Bash, Jets & Chef’s Tailgate, Grand Tasting) and City Harvest’s Harvest in the Square, appearances on The Food Network’s ‘Chopped’, Fox TV’s Good Day New York, CBS TV’s Dining Deals, CBS TV’s ‘Live from the Couch’ and WPIX’s Morning News and being written about and featured in publications such as NY Times, NY Post, NY Daily News, New York Magazine, Wall Street Journal, Time Out NY, Men’s Fitness Magazine, AM New York, Hamptons Magazine, The Daily Meal, Eater, Time Out NY, Juli B, The Strong Buzz, Bizbash, etc.