Sean Dillon is the Director of Operations/Director of Development for In Good Company Hospitality Group in New York City. Sean is originally from Southern Indiana and attended University of Louisville for Engineering.
After attending University of Louisville, Sean spent some time in Nashville, before taking a chance and moving to New York to experience the city life. After stints at few local hot spots on the East and West Coast such as Mercer Kitchen by Jean Georges, he found his niche at Nobu. Diligently working in the trenches at Nobu is where Sean really discovered his love for all things food and wine. This knowledge and hard work with the group culminated in Sean becoming a Manager at Nobu Tribeca/Nobu 57 and the General Manager of Nobu Southampton, which was located in the Capri Hotel.
Sean has been able to expand his hotel knowledge during his time in New York and Los Angeles. He worked with The Thompson Hotel in Beverly Hills and Trump Soho Hotel in New York City. Sean became fluent in Forbes and AAA Standards while working with these hotels. This enabled Sean not only to understand daily logistics of hotel operations, but also taught him the subtle nuances that are needed to take the guest experience to the next level.
After his career at Nobu finished, Sean was able to take on an executive role with a smaller hospitality group in NYC opening 2 more restaurants, one in the Hamptons and one in Midtown. After seeing those venues through, he took some time to travel the world. Upon his return to New York, Sean started his own hospitality consulting business. A chance conversation with Terence Tubridy led him to collaborate with In Good Company Hospitality. From that conversation, Sean was able to be part of launching the consulting brand for IGCH. Sean utilized his hospitality and hotel experience as he was named the lead consultant for the opening of St. Cloud, at the Knickerbocker Hotel.
Currently Sean has taken on a more active role in operations and consulting with IGCH. Most recently opening Trademark Taste and Grind inside the Le Soleil Hotel.