Chef Sean Pharr attended the University of Wisconsin Steven Point, where he studied music as a percussionist before he decided to pursue his passion for all things culinary. Upon graduation, Pharr immediately enrolled at Le Cordon Bleu in Minnesota and eagerly started working in the kitchen. During his early career, Pharr worked in Madison, Wisconsin at Harvest, a modern French-American restaurant where locally sourced, seasonal ingredients were the focus of each dish. Striving for excellence, Pharr began to lay the groundwork for a career that involved constant opportunities to grow as a chef.

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In 2005, Pharr relocated to Chicago, accepting a position at TRU, before moving to Blue Water Grill as Sous Chef. In 2009, Pharr was sought out to become a Sous Chef at Osteria Via Stato, which he accepted, and eventually led to a tour of Italy where he expanded his knowledge of traditional Italian cuisine. Returning stateside and inspired from his travels, Pharr joined the Park Hyatt Chicago culinary team for the re-launch of the hotel’s dining room, NoMI Kitchen, where he most recently served as the Chef de Cuisine.

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In 2014, Pharr accepted a position with B. Hospitality Co. working at Balena and assisting with the opening team at Formento’s. After helping with the launch of the West Loop Italian-American concept, Pharr moved over to B. Hospitality Co.’s flagship restaurant, The Bristol, as the Executive Chef. Under his direction, The Bristol’s menu continues to focus on classic flavor combinations and nose-to-tail approach to cooking.

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