Sean P. Langlais, Executive Chef & Operating Partner

Massachusetts native Sean Langlais started his career at La Costa Resort & Spa in Carlsbad before being mentored and trained by master Japanese Sushi Chef, Azuma San for 2 years. Langlais was encouraged to attend the Scottsdale Culinary Institute in AZ, and earned an internship at the Ritz Carlton in St. Thomas, USVI. Sean then joined Thomas Keller's empire cooking at Bouchon in Yountville for 2 years before moving back to San Diego to continue his sushi mastering skills at Taka, San Diego's #1 sushi bar.

Sean joined Oceanaire in 2005 and worked his way up the ranks to Sous Chef, eventually being promoted to Executive Sous Chef. As "the man behind the scenes", Sean worked under former chef Brian Malarkey through his Top Chef fame and helping Oceanaire San Diego win a multitude of awards in San Diego including "Best Seafood" and "Best Fine Dining".

Sous Chefs: Chad Kilgore & Tyler Thrasher