2018 Talent

Sean McTiernan

Executive Chef, Adele's

After graduating from Hyde Park’s Culinary Institute of America in 2001, Chef Sean McTiernan moved to Paris, mastering classic French culinary techniques at Michelin-starred restaurants Le Bellecour and La Table de Joel Robuchon.

After five years, McTiernan returned to the Unites States and founded Downtown Decadence in San Francisco, a high-end catering company before trading coasts after three years to become the Executive Chef of EOS Restaurant at the Viceroy Hotel in Miami, which earned a James Beard Foundation nomination for Best New Restaurant in 2009.

McTiernan moved back to San Francisco to join the team at Mason Pacific as Executive Chef where he earned several accolades, including a Michelin Bib Gourmand three years in a row and one of the “14 Best Burger in the United States” from Zagat. A chance meeting in a coffee shop with the owners of Adele’s brought McTiernan to Nashville, where he oversees the accessible, seasonal, locally sourced menu.