Seamus Gibney has over 15 years of professional experience in the restaurant industry, and has held executive chef positions at a number of well-known restaurants around the country. A self-taught chef from Rochester, New York, Chef Seamus has always had a strong passion for mixed cuisine and American comfort food.
Prior to joining the Mersea team, Seamus served as executive chef of Pier 23 where he oversaw menu curation, restaurant staff and operations at the famed San Francisco waterfront restaurant. Before venturing out to the Bay Area, Seamus held several restaurant positions on the East Coast, including executive chef at Max Chophouse, executive chef at Tapas 177, and general manager/executive chef at Shea’s Food & Wine.
When he’s not in the kitchen, Seamus enjoys reading, painting and enjoying life in the Bay Area.