Chef Sean Kahlenberg is an assistant professor of Culinary Arts at the Culinary Institute of America (CIA). Among the courses he teaches is Back of House Restaurant Operations. A Certified Hospitality Educator, he is passionate about guiding students from mastering classical cooking skills to managing full-scale restaurant concepts.
During his athletic teenage years, Kahlenberg discovered his love of food while apprenticing at a local restaurant. He followed in the footsteps of his chef and began cooking while traveling, experiencing different cultures, and incorporating new ingredients along the way.
In addition to his native Australia, Kahlenberg has cooked on the continents of Europe, Asia and North America, where he worked at the famed Café des Artistes in New York City. No matter where in the world he worked, he’d meet CIA graduates, many of whom were advancing quickly in their careers, which compelled him to visit the school and, eventually, enroll.
After graduating in 2004 with an associate degree in Culinary Arts, Kahlenberg built a dynamic career in Las Vegas, specializing in restaurant openings as a senior chef consultant at Blau and Associates. His leadership roles included chef de cuisine at Society Café at Encore, executive chef at Louis’s and The Fish Camp, sous chef at Bradley Ogden, and executive sous chef at Commander’s Palace.
In 2015, he returned to his alma mater as a faculty member, delighted to share his skills and knowledge while inspiring the next generation of aspiring chefs and restaurateurs. When not in the classroom, Kahlenberg stays physically active as a rock climber, long-distance runner, and swimmer.