At the suggestion of his sister, Kelly, who at the time was working on LORD JIM, Sean packed his sea bag and set off to Ft. Lauderdale; the hub of the yachting industry. Two important events happened in Sean's life: He landed his first yachting job on the 68' M/Y YANKEE based in Maine where he became intrigued in other aspects of yachting, and was shortly thereafter diagnosed with diabetes. This lead him to take time out to learn more about how to deal with this condition and to create a healthy lifestyle for himself and for the clients for whom he prepared meals.

His next chef position was on 108' S/Y SEA FARI and although his passion was cooking, he followed his desire to be involved in other positions in yachting and took a job as deck crew on the 116' M/Y GAEL DIMAR.

After leaving GAEL DIMAR, Sean met his bride to be, Courtney Kane, while visiting family in Michigan. Sean and Courtney joined the 120' M/Y SOVEREIGN; finally working with his sister, Kelly, who had started the whole rolling pin moving for Sean when she suggested he follow a yachting career.

After two years, Sean had enough sea time to take us U.S. Coast Guard 100 ton captain's license, which he easily passed and moved up to First Mate on SOVEREIGN where he served until the vessel was sold and the crew changed.  Sean signed on the 112' ALEXCYN as First Mate and Courtney joined him as Stewardess. ALEXCYN based summers in Chicago and winters in Ft. Lauderdale.

In 2006, Sean and Courtney were married and for a change of pace and scenery chose a honeymoon in the Rocky Mountains National Park in a cabin far from yachts and the ocean. Courtney decided to give up the yachting world. Not wanting to leave his bride but still interested in the yachting industry, Sean took a job at Yacht Chandlers, but with his love of the water and cooking Sean took a position as chef on a beautiful 108' sloop, DANCE SMARTLY, where he is today.

While preparing a meal for guests, Sean had a "senior moment". It was time to serve the main course and he realized he had not roasted the potatoes. Imagine a meal with no potatoes from a mid-west boy. He quickly sautéed some vegetables. The dish was so popular with the guests on board that he now serves most meals with less starch.

When asked, "If you could cook for any one person, who would you like to cook for?" His answer, "Anyone who has the creative palate to try anything once".