i. Biography
A California Culinary Academy education gives Sean Michael Runyon a formal base: technique first, then pace, then the ability to hold standards under pressure. His work sits in the lane of disciplined kitchen craft, moving from station-level precision into leadership roles that required steadiness across service.
Coming Up
Training at California Culinary Academy set the framework for Sean Michael Runyon’s early work, where the demands of timing, coordination, and station control shaped his approach to kitchen labor. In Los Angeles, California, United States, he worked as Chef de Tournant at Nobu Malibu and Nikita Malibu, roles that required him to move cleanly across stations and service styles while keeping detail intact. That progression continued at The Peninsula Beverly Hills in Beverly Hills, California, United States, where Sean Michael Runyon served as Sous Chef. The shift from station work to Sous Chef brought broader responsibility, adding leadership and execution to the same core expectations of discipline and consistency. His career then moved beyond California. Sean Michael Runyon became Head Chef at Discovery Land private clubs in Bahamas, carrying the same standard of polish into a new setting. He later served as Executive Chef at One Pico in Dublin, Ireland, extending that range again. Across these posts, the through line is not reinvention but accumulated kitchen practice: each role adding another layer of responsibility, without loosening the standard.
Career - Chef de Tournant — Nobu Malibu and Nikita Malibu, Los Angeles, California, United States - Sous Chef — The Peninsula Beverly Hills, Beverly Hills, California, United States - Head Chef — Discovery Land private clubs, Bahamas - Executive Chef — One Pico, Dublin, Ireland Education: California Culinary Academy
FAQ What is Sean Michael Runyon's current role? As of 2026, Sean Michael Runyon is Executive Chef. Where did Sean Michael Runyon train or study? Sean Michael Runyon trained at California Culinary Academy.
