Staff Focus: Sean Rajo - Chef De Cuisine

Sean Rajo, Chef de Cuisine of Common House New Orleans, plans his menus the way he lives — progressively. What he cooks is just as much about the ingredients in season as it is about the season of life he’s currently in. His favorite thing to cook is the next thing he creates. He looks at what’s inspiring him in that moment and runs with it. Like many home cooks, he could turn to social media for inspiration or pull a cookbook off the shelf. But Sean has plenty of lived experience to pull from.

His professional path started in a very different place. The New Orleans native grew up in Metairie, graduated from Brother Martin and went not into a kitchen, but to a shipyard. But then, at just 20 years old he landed a job at one of the city’s most revered restaurants — Commander’s Palace.

“While at Commander's Palace, Chef Tory took me under his wing and really kick-started my fascination with all aspects of cooking professionally and taught me how to operate as a cook.” Sean continued sharpening his skills and refining his palate at prestigious establishments like La Petite Grocery, and stints at Compere Lapin and Cochon. ”Cochon is where I found my voice as a chef, under the tutelage of Stephen Stryjewsky, my perspective of kitchen operations changed dramatically. Stephen allowed me to really learn how to manage a kitchen professionally, efficiently, and with heart. 

But as anyone who’s worked on a line knows, besides the burns and cuts, a kitchen can overheat someone’s mental health. For Sean, kitchens have exacerbated wounds from childhood when he was bullied for having a stutter. In his teen years, he fell into alcohol and drug abuse that continued into his line cooking career. Then came a progression. 

“I ended up working at Cochon where I met amazing people that inspired me. It was my shot to come back. my career really took off from there. Within 6 months of being hired I was promoted to Tournant, then to Sous Chef, and then to Executive Sous Chef and Butcher.” 

Sean is now more than six years sober, with nature, therapy, and family being a big part of his life. Sometimes you have to let your mind wander to find the right path. Finding himself at another career crossroads, Sean took a nine-day trip to the Blue Ridge Mountains with his partner Eva and their dog Hondo. But the mountain air didn’t fully clear his head, so he then flew out to California for a couple of weeks. When he got back, he had an email about an exciting opportunity closer to home.

“The more I explored the idea of Common House, the more I became intrigued by it,” he says. “Getting the opportunity to take charge and define myself as a chef in my home city of New Orleans all while being able to create a healthy environment for staff was just too enticing.”

He’s just as eager to build his team as he is to build his menus. “I'm excited about bringing young cooks along and showing them a different side of the industry. I want to create a kitchen environment that fosters creativity; I want to make sure that cooks are included in the collaboration process.”

As for his vision for the dining experience at CH, Sean says he’s taking a clean and simple approach, utilizing his network of local farmers, fishermen, and shrimpers to inform his progressive menus. He’s also looking to add his own flavor to New Orleans cuisine, whether that means drawing on his Honduran roots or infusing South Asian notes.

“When I did my tasting for Common House, I presented shrimp and grits, which is synonymous with New Orleans. But instead of following the usual protocol, I used Mississippi Delta basmati rice grits, cooked with coconut milk and lemongrass. And then I made an aged soy broth emulsified with a saffron rouille. A lot of my dishes will be very familiar, but with our own unique spin.”

Sean’s personal progression hasn’t always been clean or simple. But the kid with a stutter found his voice in the kitchen. And he’s ready for his next progression.

“This is more than me taking a chef job. Common House provides a space where I honestly feel like I have my shot at redemption in the city I was born and raised in. I genuinely see a path here where I can explore myself as a chef and grow into something that I want to become. I am no longer scared to pursue my dream, I want to show people I am here — and here to stay.”   

With Sean Rajo at the helm, the future of Common House New Orleans — and the city's culinary scene as a whole — has never looked brighter.