Chef Profile: Sean Hawkins

I love cooking for the creativity, taking simple ingredients and enhancing their flavors to create a new dish.

For the sous-chef at the Bistro On Union Street, Sean Hawkins’s connections to UConn have truly come full circle.

Growing up in Mansfield, Hawkins attended Windham Tech, during which he took on internships at UConn’s South Dining Hall and Union Street Market. After graduating from Windham Tech, he enrolled at the Culinary Institute of America and completed an internship at Le Cellier Steakhouse, one of Disney World’s most-booked restaurants. After receiving his Associate of Occupational Studies in Culinary Arts in 2009 he went on to work at country clubs in Florida and Connecticut.

Sean’s first sous-chef position brought him to the Spa at Norwich Inn, named “Best Destination Spa in New England” by Yankee Magazine. He continued his passion for cooking locally, refining his skills at places like Dog Lane Café, The Whelk, a farm-to-table restaurant in Westport, and Fenton River Grill in Mansfield.

Sean returned to UConn in November 2018 working at Putnam and Northwest Dining Halls before becoming the sous-chef at the Bistro on Union Street this past August. In September he helped to create the menu for Connecticut Farm-to-Chef Week featuring locally sourced ingredients.

Wednesday, September 25th, is National Cooking Day and the Bistro will be featuring specials crafted with local ingredients. Check out the menu  BistroSpecials_092519. Stop by for lunch or dinner. The restaurant is open Monday-Friday, 11am-8pm.

Chef Profile: Chef Sean