Our Story

Sean Fetters brings 25 years in the restaurant industry to his position as executive chef at Aramark.  Growing up in northern New Jersey, Fetters could not have predicted where his career was going to end up, but as a child in a large family that cooked every day, his course was always set toward a culinary career.

 

Fetters won his first professional cooking job in Manhattan in 1994 at Le Chantilly, but returned to his home state a year later with a promotion to chef de cuisine at The Dining Room at the Hilton at Short Hills.  Under Fetters’ tenure, the restaurant earned a two-star review from The New York Times.  In 1999, Fetters assumed the role of executive sous chef at The Water Club in Manhattan, a position that would eventually boost him to executive chef over a five-year period.  Working at The Water Club on the trail of then-chef and seafood superstar Rick Moonen, Fetters learned how to perfect the art of cooking delicate seafood in a 200-seat restaurant.

 

On the World Yacht, Fetters had the opportunity to implement his overall vision for Henry, which includes a menu centered on Northeastern seafood and a seamless dining experience during each cruise.  Talented and spirited, Fetters is a formidable opponent for the challenges of running a dining room onboard a yacht. 

 

Fetters then took on a new challenge with Nordstrom’s Restaurant Division.  As regional chef apprentice he traveled all over the country training teams and opening new locations and concepts for Nordstrom.  Fetters also worked on menu development and recipe building for many various concepts throughout Nordstrom.  Fetters is now on top of his game at the helm of the ship at New York Life with Aramark.