Sean Gray

Chef Sean Gray, formerly of Momofuku Ko and now at Sergeantsville Inn, shares his journey of transforming a historic restaurant into a vibrant community hub. He discusses his innovative culinary approach, including the art of using unconventional cuts of beef. Sean highlights the emotional connections formed in small towns through shared dining experiences. The conversation also touches on the evolving dynamics of restaurant culture, balancing tradition with modern culinary creativity, and the delightful quirks of everyday life, like grocery store etiquette.