Temper Grille is where fine tapas-style cuisine and attitude unite creating an ultimate and unforgettable dining experience, in which the highest standards of hospitality are fulfilled and exceeded to the “WOW” factor.
A self-taught Chef, Sean discovered his love of cooking at the young age of eight. It was the love of cooking for family and friends that led Sean to pursue a culinary career. Sean built his knowledge of the restaurant working in various cafes, casual dining restaurants, and private country clubs in southeastern Michigan. It was at Grosse Ile Golf and Country Club that Sean had the opportunity to work with Executive Chef Matt Hurst, to whom he accredits his culinary education.
In 2005, he relocated to Indianapolis to work as the Executive Chef for the Claddagh Irish Pub and then in September 2007, Sean transferred to Mishawaka for a Sous Chef opportunity at Ruth’s Chris Steakhouse. Within six months Sean was promoted to Executive Chef. Before leaving Ruth’s Chris, Sean hosted an extensive charity wine dinner for 120 people, which raised $30,000 between the Boy’s and Girl’s Club of the greater Goshen area and St. Joseph County.
In the fall of 2009, Sean began laying plans to fulfill his life-long dream of opening a restaurant. It was through the encouragement of friends and family, that Sean developed “Temper Grille,” an establishment where fine cuisine and attitude come together to create the ultimate and unforgettable dining experience.
Sean grew up in a downriver community south of Detroit and moved to Indiana in 2005. He is an avid hockey fan, who loves spending time outdoors hunting, fishing, grilling out, and spending quality time with his family and girlfriend. When he has the opportunity he enjoys going back to Michigan to reconnect with childhood friends. Sean thoroughly enjoys hosting and participating in charitable events; he fully intends on showcasing his unique culinary and wine pairing talents at future charity events at Temper Grille. Sean believes that people use their creative talents in all mediums, but he chooses to use his talent to create beautiful and unique dishes with an attitude.
Must be 21 to dine in the restaurant or on the patio.