We’re moving along with our series, “Love My Job” in MDR. Each article features someone who loves working in Marina del Rey and shares a bit about what they do every day! This month, we’re featuring SALT Bar & Restaurant’s new Executive Chef Sean Collins. Read below to learn all about why Chef Sean loves his job.
I started in the industry working with my Uncle Kevin at the Ocean Trails Golf Course while I was in High School. I loved every minute of it while I was working with him.
I really enjoy working with my staff. They are all eager to learn and grow with MDRH and I love being their mentor. Also, it would have to be the great products and vendors that I work with directly. Getting Caviar, Oysters and Fish directly from the source is just wonderful.
I personally wouldn’t recommend someone try and work in this industry but if you are mad enough, I would put my head down and learn as much as I can from everybody. Always try to do better then the day before. Keep your standards high and you will go far.
A must try at SALT would have to be the California Turkey Club with fries at lunch, I source Hobb’s smoked turkey and bread from Boulangerie de Paris. Great herb aioli and fresh produce. The Fries are also the best fries I have had in Los Angeles. We use Kennebec potatoes, and they are crispy, fluffy inside and just the right amount of salty. For dinner, I love the Crab Cake. Blue Crab cooked in butter and served with old bay aioli, it’s amazing.
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I love Sun Gold tomatoes, sweet, tart and colorful. Peaches are another go to for summer fruit. Brentwood Corn is also the best vegetable, sweet, intense corn flavor and we grate it, cook it with some butter over low heat add salt, black pepper, and extra virgin olive oil. Literally the best thing you will eat. It is Summer in a bowl.
I like to eat Pho, Ramen, Sushi or Thai food and when I am at home, I like to cook a nice Quiche Florentine.