The Story
Sean started in hospitality at eighteen — sandwich shops first, then the kitchens of the Hilton Malta and Chez Philippe, learning butchery, fishmongery and à la carte service from the ground up.
Chasing a higher standard, he moved to London: a diploma in French cuisine at Le Cordon Bleu, and kitchen time at Gordon Ramsay's Maze and Wolfgang Puck's restaurant at The Dorchester. In 2014 he reached the quarter-finals of MasterChef: The Professionals on the BBC.
Back in Malta, he built Crust Bistro & Bar from a sandwich-shop idea into a bakery, bar and bistro he ran for over a decade — through a pandemic pivot into delivery and events, and a sale in 2026 once it no longer made sense to keep building alone.
Today he's General Manager at IT Malta, and takes on a small number of consultancy clients alongside it — twenty-two years in hospitality, on both sides of the pass. As the person who has to make payroll, not just the person plating the food.