Compliments to the Chef
Sean Koenig began his culinary career at The Ritz-Carlton, Half Moon Bay in northern California, advancing in his position in the kitchen before transitioning to F.L.X. Hospitality in New York. At F.L.X. Hospitality, Koenig worked alongside chef and Master Sommelier Christopher Bates, to create intimate, fine-dining experiences for guests. He made his way back west to The French Laundry in Yountville, CA as a Commis and then later Chef de Partie at Atelier Crenn in San Francisco. Koenig competed in the USA Bocuse D’or Commis competition in Las Vegas, mentored by Michelin-starred Chef Kyle Connaughton of Single Thread. Koenig joined the culinary team at Montage Healdsburg in 2021 and later transferred to Montage Big Sky as Chef de Cuisine. After honing his skills in Big Sky, Koenig returned to Montage Healdsburg as Chef de Cuisine, overseeing the resort’s signature restaurant, Hazel Hill. Born and raised in Half Moon Bay, Koenig attended Cornell University in Ithaca, New York.