Seannen S

Location

Los Angeles

Expertise

Beverage Trends, Whiskey and Wine, Dining out while traveling

Seannen is always on the hunt for the best bars and restaurants in the world, having had the pleasure of visiting establishments such as Handshake Speakeasy and Two Star Michelin restaurant Pujol in Mexico City.
The best bourbon she's ever drunk was Pappy Van Winkle's 20 Year.
She's written for other notable food & beverage publications such as FOODBEAST before joining Tasting Table as features contributor.

Experience

Seannen possesses nearly 10 years of hospitality experience, working under notable chefs such as Kuzonori Nozawa and Sang Yoon. During her time working at Lukshon, the Culver City establishment secured third place on the revered LA Times 101 List when it was written by the late American food critic Jonathan Gold. Before writing professionally for publications, she became a publicist at a press agency, INFAMOUS PR, where she currently leads the Brand Division, managing all CPG related clients like Pabst Blue Ribbon. When she's not managing press campaigns or writing stories on FOODBEAST or Tasting Table, she's most likely studying for her Wine & Spirit Education Trust Level 2 certification.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.