Sean Wheaton

Sean Wheaton joined Cuisine Solutions in 2018 as Culinary Business Development Manager and became Vice President of Culinary in 2020, where he currently heads operations. A graduate of the California Culinary Academy, Wheaton honed his skills in fine dining restaurants in San Diego. In 2004, he relocated to Washington, DC accepting a position as sous chef at Equinox working for Todd Gray. During this time he was introduced to Sous Vide, Cuisine solutions, and received sous vide training from Dr. Goussault. In 2010, he joined ThinkFood Group and spearheaded many noteworthy off-site events at venues such as the White House, the Library of Congress, the Supreme Court, and the US Capitol. He served on the development team working on openings for several of ThinkFoodGroup’s full-service restaurant projects around the nation and also collaborated on ThinkFoodLab, José Andrés’ fast casual incubator.