Sean Eastwood, Chef de Cuisine for Navio Restaurant at The Ritz-Carlton, Half Moon Bay
San Francisco Bay Area Chef, Sean Eastwood is the Chef de Cuisine for Navio restaurant located inside The Ritz-Carlton, Half Moon Bay. Chef Sean Eastwood’s brings his own philosophy to the menu at Navio, centered around Ocean Cuisine though influenced by
both his classic French training and Mediterranean techniques. Navio is located in Half Moon Bay and is uniquely positioned
to hyper-locally source produce from the farms in Half Moon Bay. Chef Eastwood personally goes to the farms and picks the
freshest produce and herbs. It makes such a difference in the quality of flavors on the menu he creates.
Chef Sean Eastwood has a 20-year culinary career stretching across both Europe and the United States. Trained in classical French culinary techniques, he worked in France with renowned three-star Michelin chef Paul Bocuse and in Britain with two-star Michelin chef Raymond Blanc. Arriving in the San Francisco Bay Area over fifteen years ago, he joined the kitchen at La Folie with legendary San Francisco Chef Roland Passot. He was then tapped as opening Chef de Cuisine of Kokkari, where he explored and enhanced his love of Mediterranean influences and ingredients. Since then he has served as owner and Executive Chef for several restaurant ventures throughout California and across the United States.
Chef Sean Eastwood shares his time with his wife, son and daughter when not in the kitchen. He is also a tri-athlete and travels extensively exploring cultural cuisine around the world.