- About Chef Sanders -

Sean Sanders was born and raised in Chicago and its surrounding suburbs. About 15 years ago he graduated from the Cooking and Hospitality Institute of Chicago (CHIC). Since then he has worked at some of Chicago's premiere restaurants including Green Dolphin Street, Rhapsody & Atlantique, to name a few. For a short time Chef Sanders even started his own catering company before landing at Bin 36 where he worked as Sous Chef at both the downtown location and the wine cafe in Bucktown.

In early 2009 Chef Sanders got married and while on his honeymoon in New Zealand he came up with the idea for Browntrout while preparing a fresh caught New Zealand browntrout combined with all local ingredients. "Fresh & sustainable ingredients put together in an elegant yet simple fashion."

Upon return he went to work to find the perfect location to open his restaurant. It had to be somewhere easily accessible without all the downtown hype. He wanted to have enough space to fulfill his vision of a comfortable dining, enough kitchen space to create as much of the menu preparation in-house as possible & enough space to grow all his herbs in an on-site garden.

He finally found it. Today, together with his wife Nadia, he operates Browntrout and everyone can share in his vision...