Sean Mohammed brings more than 25 years of experience in the hospitality industry, with extensive training and knowledge in all aspects of food and beverage operations, to his role as VP of Concept Development at Berg Hospitality Group. His food and beverage experience covers a large spectrum from fine dining to quick service outlets both in freestanding restaurants and in hotels.
Most recently, he served as the Director of Food and Beverage for Kalahari Resorts & Conventions and managed the opening 14 food and beverage outlets in the largest indoor waterpark in the U.S. during the height of the COVID-19 pandemic. Sean has led culinary programs at some of the most legendary restaurants in New York, Miami, Los Angeles, Mexico City, Dubai, Abu Dhabi, London, Dominican Republic and France. His collaborations with Chef Claude Troisgros, Ian Schrager and Jeffrey Chodorow have resulted in award-winning projects and profitable, long-standing restaurants in markets with tough competition. Some of these include Blue Door at Delano Hotel, Hudson Cafeteria at Hudson Hotel, Le Cirque, Gramercy Tavern, Lake Placid Lodge, Tuscan Steak, Social DR, Social Miami, Kobe Club and China Grill.
With a lifetime of experience across a variety of roles in the hospitality industry, Sean's broad span of knowledge, ability to successfully oversee large staff bases from concept buildout to grand opening, as well as his aptitude for creating profitable concepts make him a fantastic asset to the Berg Hospitality team.
Prior to his career in restaurants, Sean served in the U.S. Navy for seven years as a nuclear reactor operator where he learned precision and attention to detail that would later prove useful in the hospitality industry. Sean also earned an Executive Leadership Certificate from Cornell S.C. Johnson College of Business, a degree in AAS Food & Beverage Management from the Trinidad & Tobago Hospitality and Tourism Institute and a B.S. in Economics from Boston University.
Most recently, he served as the Director of Food and Beverage for Kalahari Resorts & Conventions and managed the opening 14 food and beverage outlets in the largest indoor waterpark in the U.S. during the height of the COVID-19 pandemic. Sean has led culinary programs at some of the most legendary restaurants in New York, Miami, Los Angeles, Mexico City, Dubai, Abu Dhabi, London, Dominican Republic and France. His collaborations with Chef Claude Troisgros, Ian Schrager and Jeffrey Chodorow have resulted in award-winning projects and profitable, long-standing restaurants in markets with tough competition. Some of these include Blue Door at Delano Hotel, Hudson Cafeteria at Hudson Hotel, Le Cirque, Gramercy Tavern, Lake Placid Lodge, Tuscan Steak, Social DR, Social Miami, Kobe Club and China Grill.
With a lifetime of experience across a variety of roles in the hospitality industry, Sean's broad span of knowledge, ability to successfully oversee large staff bases from concept buildout to grand opening, as well as his aptitude for creating profitable concepts make him a fantastic asset to the Berg Hospitality team.
Prior to his career in restaurants, Sean served in the U.S. Navy for seven years as a nuclear reactor operator where he learned precision and attention to detail that would later prove useful in the hospitality industry. Sean also earned an Executive Leadership Certificate from Cornell S.C. Johnson College of Business, a degree in AAS Food & Beverage Management from the Trinidad & Tobago Hospitality and Tourism Institute and a B.S. in Economics from Boston University.