ABOUT OUR CHEF

Michelin-Starred Cuisine

Contact Your Chef

Dine Diaspora Featured Chef 2017

Founder of “OUT of NECESSITY”

Follow me on Instagram @Mr.Streete

Edible Marin & Wine Country Cover

Spring 2021

Follow me on Instagram @Mr.Streete

About Me

I have always been insulated by culture; this consisting of family, food and history. This awarded me with the expansive knowledge of traditional cuisines that haven't been discovered by the masses. I love what I do and with each project I celebrate the people, food, and my culture, and I hope to inspire others.

How It Began...

Growing up, my sister a and I spent summers in Jamaica. Without luxuries such as dishwashers, washers and dryers for clothing, let alone refrigerators that consisted of having a family member having to go down to the corner store and purchase ice for it to work, we had no choice but to remain humble. With the exception of fresh sugar cane, and without adequate refrigeration, all food was purchased and prepared daily. This repetition of always preparing for a meal, and/or actually preparing a meal taught me to not take for granted the love and time that goes into food.

Cultural Heritage

Having spent a lot of time with my Trinidadian relatives in the ‘States', there was very little to no time spent with someone that wasn't family. This closeness amongst family allowed for the incubation of our culture and the passing down of original recipes, spices and methods which are key elements to Trinidadian cooking. In Trinidad, food is viewed through a spiritual lens, more so than anywhere else I know. 
  • Read more

    I appreciate my West Indian heritage because i've had the opportunity to live it and never had to seek it out. The stories of struggle; sense of community, and survival of my people have inspired and given me the strength to achieve most everything I have set out to do year-to-date. Through this, i've been awarded with this expansive knowledge of cuisines that have to been uncovered by the masses.


    California; though home has been Jamaica; Miami, and even Trinidad from a cultural standpoint, has influenced the caliber in which my creative process translates to a plate of food. Through food I'm able to express my wins and losses; sounds and colors; and emotions. All of which influence the way I design a dish. The creative process is isolates the mind, making it extremely medicinal for me. I love what I do.


    My mission with each project; whether it be a new menu, or dish, is to celebrate the people, food, and my culture, and hopefully to inspire others in the meantime.

Featured Recipes

Click below to read more about our featured recipes.

Hibiscus Tea Salmon Cure

Do you suffer from – SOSOSS – same ole’ same ole’ salmon syndrome? Click below to learn more about Chef Sean's Hibiscus Tea Salmon Cure recipe.

Blanc Brûléed Onions

Who doesn't love some caramelized onions somewhere on their plate? Allow Chef Sean Streete to guide you to accomplishing the perfect brûlée.

Duck Rillette

A method of meat preservation dating back to pre-refrigeration; now being enjoyed as a snack or served as an 
hors d'oeuvre.
Share by: