Sean Pharr, Chef de Cuisine at NoMI KitchenApril 10th, 2013
Chef de Cuisine Sean Pharr of NoMI kitchen is the chef on the May 6th Dinner Party. completely new and different kind of show, host Elysabeth Alfano invites three Chicago and/or national celebs and a known chef to a dinner party. Over food, wine, chocolate, Twitter and a few impromptu performances, the conversations flow! Filmed live and streaming live on-line, buy your tickets and be a part of the party and live filming at Chicago City Winery, as well as enjoy tastings of the chef’s appetizer and entrées, a wine pairing and Vosges Chocolate. Twitter in questions for the stage guests and be eligible to win theatre tickets, dinner for 2 and more!
Get tix here.
May 6th guests for Fear No ART presents The Dinner Party at Chicago City Winery: Chef de Cuisine Sean Pharr of NoMI Kitchen cooks for (and joins the table with) Lin Brehmer of WXRT, art collector and social Tribune columnist and author of CandidCandace.com, Candace Jordan, and Associate Director of the Timeline Theatre, Nick Bowling. Audience enjoys tastings of appetizers and entrees from NoMI Kitchen, paired with wine from City Winery and chocolate from Vosges, along with unscripted conversation and a few impromptu performances. Opening act is Hubbard Street 2.
Get tix here.
NoMI Kitchen and Park Hyatt Chicago are pleased to announce that Sean Pharr has joined
the culinary team at NoMI Kitchen as Chef de Cuisine. Working closely with Executive Chef
Ryan LaRoche and a talented team of cooks, Pharr’s palpable enthusiasm for great food and
energetic persona comes as a welcome addition to NoMI Kitchen.
Far from the expected, Pharr’s journey to NoMI Kitchen began at the University of Wisconsin
Stevens Point, where he studied music as a percussionist. An initial interest in food quickly
developed into a passion, and he soon shifted his focus from music to cooking. Pharr changed
his life plans and immediately enrolled at Le Cordon Bleu in Minnesota. Upon graduation
in 2002, Pharr apprenticed at Harvest, in Madison, Wisconsin, a modern French-American
restaurant where locally sourced, seasonal ingredients are 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.
In 2005, Pharr relocated to Chicago, accepting a position at TRU -Rick Tramonto’s hub of
culinary talent- where he worked with Joel Dennis and Laurant Gras. It was also at TRU that
Pharr first encountered Ryan LaRoche, the current Executive Chef at NoMI Kitchen, who would
later reach out to Pharr for NoMI Kitchen. In 2006, Pharr was asked to help open a casual
dining concept, but soon started to miss the fine dining experience). Wanting to pick up where
he left off, Pharr moved to the Blue Water Grill in 2007 as Sous Chef, where his creative input
was greatly valued. In 2009, Pharr was sought out to become a Sous Chef at LEYE’s Osteria
Via Stato, which he accepted, and eventually led to a tour of Italy where he expanded his
knowledge of traditional Italian cuisine.
Returning state-side and inspired, Pharr was approached by LaRoche, who presented the
opportunity to work at NoMI Kitchen. Pharr’s enthusiasm for cooking, and his ever evolving
innovative approach will undoubtedly add a dazzling facet to NoMI Kitchen.