For Sean Alzate, food has always meant more than just a meal. It’s memory, culture, and connection. Born in Orlando and raised with strong Colombian roots, Sean remembers the exact moment he fell in love with cooking: at the age of 8, walking the bustling streets of Colombia, surrounded by the sounds, smells, and flavors of street vendors. That trip planted a seed, one he wouldn’t fully understand until years later.

Initially pursuing a career in medicine in college, Sean took a step back after a professor asked him a simple yet powerful question: “Is this really what you want to do?” It wasn’t. What he wanted was to cook. What he needed was a kitchen. From working at Panera to getting hands-on at vegan kitchens like Dixie Dharma and traditional Latin spots like Super Rico, Sean threw himself into the industry. No culinary school, just curiosity, drive, and a whole lot of heart.

At Kres, Sean didn’t just find a job. He found a second home. He started at the pantry and made his way through nearly every station before settling into his current role on the sauté station. “It’s fast-paced, high-pressure, and technical, and that’s what I love about it,” Sean says. But what stands out for him is the environment. He talks about the structure, the mentorship, and the trust that’s been placed in him since day one. “This kitchen gave me a chance to grow, not just as a cook, but as a professional,” he shares. “Everyone here is held to a high standard, but you also feel supported. That combination is rare, and I don’t take it for granted.”

Off the clock, you’ll still find him immersed in the food world, from working pop-ups and events to experimenting with new flavors and techniques. Sean approaches every shift with pride, and his journey is just getting started.