Born in Fort Myers, Florida and raised in Atlanta, Sean McLendon knew from a young age that he wanted a career in the kitchen. As a child, he was fascinated with cooking programs on television and greatly admired the ladies at his church that cooked huge, amazing meals.

While attending school at Atlanta’s prestigious Westminster Academy, McLendon enrolled in the American Culinary Federation for an apprenticeship to sharpen his skills. During that time, he worked in various positions with the Hyatt Regency in Atlanta and gained a fuller understanding of what he might want to pursue. After graduating both the program and high school, he came to work at Buckhead Life Restaurant Group, spending four years working in the kitchens of Buckhead Diner, Atlanta Fish Market, Capriccio (now Pricci) and Chops.

Following his initial tenure at Buckhead Life, Chef Sean made the move to Polaris, the Hyatt Regency’s restaurant in downtown Atlanta. Next, he became the executive chef at Van Gogh’s in Roswell, where he gained recognition as the Top Rising Young Chef in 1994 by Creative Loafing Magazine. Later, Chef Sean moved to Boca Raton, Florida, where he served as Executive Chef at Maxwell’s Chophouse for five years. During his time at the helm of the Maxwell’s kitchen, the restaurant became known as one of the top steakhouses in the country. He was named Best Chef of Boca Raton 1996-1997-1998-1999 while he was there. When Chef Sean decided to come home to Atlanta, he took a position as Executive Chef at Murphy’s in Virginia Highlands, where his kitchen wizardry received accolades from many Atlanta media outlets.

Chef Sean was excited to come back to his roots as Executive Chef of BLRG, Chops and Lobster Bar. Having re-joined the Buckhead Life team in Spring of 2001 to summer of 2007 Sean was instrumental in updating the Chops and Lobster Bar menu, with items like Steak Foie Gras with Raspberry Jus and Pointe Reyes Blue Cheese Strip Steak with Blackberry Port Wine Butter, just to name a couple.

In the summer of 2005 Sean was voted one of the top 100 chefs by Food and Wine magazine (#73).

Several accolades have brought Sean and Chops to becoming the Best Steak House in the Country (Zagat Survey 2002-2003-2004-2005-2006-2007)

Best Power Lunch Atlanta 3 years running. Atlanta Magazine

Ranked number 4 Jezebel top restaurants

Highest Sales Restaurant 2004-2005-2006 Avg. 14 million yearly. Atlanta Business Chronicle

Chef Sean lives in Cumming with his wife and two sons.  In his spare time, he enjoys mountain biking and outdoor sports with his boys.

After 21 years experience in the culinary field Sean is thrilled to call this S.A.B American Bistro his own making, with the help from others.