Chef de Cuisine
Sean Tener has had the advantage and the pleasure of spending most of his career in the kitchen alongside Nicholas Stefanelli. Their friendship and familiarity has helped create a welcoming atmosphere in the kitchens of Bibiana, Masseria and Officina, fueled by creativity, adrenaline and a shared love of Italian cooking.
The Maryland native was working at Urban BBQ in Rockville before Graduating 2008 L’Académie de Cuisine and joining Stefanelli as an intern to help open Bibiana Osteria downtown, where the team’s outstanding Italian cuisine won continual acclaim over the course of five years. Starting as a line cook, Tener worked hard to prove himself and eventually moved his way up the ranks to sous chef. In October 2016, Masseria earned a Michelin star in Washington DC’s first-ever Michelin guide.
At Officina, Sean continues to flex his culinary muscle in the Trattoria kitchen, where he is responsible for setting and maintaining the standards to which Bibiana and Masseria staffs have become accustomed, as well as encouraging and motivating the team to reach their highest potential. In addition to managing the Trattoria, Sean is also responsible for banquet production for events and Officina’s offsite projects.