Sean Armstrong

Sean began his love affair with food in 1993 as an apprentice chef at the Centra hotel in Auckland.  He was awarded Apprentice Chef of the Year and studied to become a fully qualified chef.

After finishing his studies, Sean moved to England to work in a Michelin star restaurant in Mayfair London, where he learned the skills that have enabled him to enhance his love for great food.

After three years in London at some of the city’s top restaurants, Sean returned to Auckland as Head Chef at O’Connell Street Bistro. Sean joined with the owner and together opened Prime Bistro, winning the Metro magazine Best Restaurant for Lunch award.

Sean is passionate about fresh food made in-house, and at Prime began making his own range of handcrafted breads. Demand was so great, Sean launched the artisan bakery Loaf, which now supplies over 30,000 loaves a week to 200 restaurants. Sean has since added to the specialty breads with specialty cakes.Sean is a food writer for North and South magazine and appeared as a chef on the popular television series Ready Steady Cook.