Chef Sean Fahey, who started a personal prep service in NYC, has quickly risen in the culinary world; but after working in many restaurants, he decided to branch out on his own. We sat down and talked on his history, while laying out a game-plan for the week ahead.
Before starting to cook, Chef Sean said he was “pretty aimless”, until about 6 years ago when he started cooking professionally. After starting at Williamsburg Pizza, he discovered a passion and taught himself knife skills by watching Youtube videos.
He worked his way up by honing his skills at top NYC Restaurants like Freeman’s, Fatty Crab, Traif and Esme. He even consulted at some restaurants since then too, giving advice to those with failing restaurants.
But last November, he took a step back to figure out what he wanted to do next, and while training and getting in shape, met a man who needed prep help while weightlifting. After starting to create his meals, he began to meet with others in similar positions, who needed help planning menus catered to their needs, whether for themselves or their family.
Chef Sean mentioned, “The whole meal prep and meal kits is kind of at the point where everyone is comfortable with it, but a lot of people are having trouble fitting their needs with dietary restrictions.”
So how does it all work?
Chef Sean meets with his client (possibly you!) to learn more about their diet up until now, what their goals are, and of course any dietary restrictions/allergies. He then crafts a menu based on his experience in the kitchen and his notes on the client, and once they both sign off, the cooking begins.
He cooks the first few meals in front of his client, so they can see what’s going into the dishes and adjusts for taste. He then cooks the meals for the rest of the week. This is part of what makes his service so unique. It focuses on the individual, in a special curated way, so every detail is to his or her liking.
His favorite things to cook include roast chicken, hummus and polenta.
He says, “There’s certain things that I come back to. I’m a huge fan of basics and the Italian or general Western European ethos of that you pick a couple of things and just perfect them over a lifetime.”
You can learn more about Chef Sean Fahey, and his services here!
