Chef Sean Layne

I’ve been part of the food and beverage industry my entire life, but my true culinary journey began over 30 years ago when I started working at Disneyland. I instantly fell in love with the “organized chaos” of a busy kitchen — and, of course, with being part of The Happiest Place on Earth!

I began as a Line Cook, driven by passion and curiosity, which led me to enroll in the Culinary Arts program at Orange Coast College. From there, my career took me to incredible opportunities, including working at the world-famous Club 33 and serving as the lead project chef for Cars Land at Disney California Adventure.

Today, I’m the Chef de Cuisine at UC Riverside, overseeing the daily operations of The Barn & The Stable, where I design menus that are fun, flavorful, and — as I like to say — “Instagrammable.”

After years in large-scale operations, I’m now branching out toward a more intimate culinary experience, where I can bring personal attention, creativity, and passion to every guest I cook for.