Sean Eckman ’00

  • Chef Sean EckmanChef, the Inn on Biltmore Estate

    Asheville, North Carolina

    Choose fine dining at the Dining Room on the Biltmore Estate, and you will encounter Chef Sean Eckman’s menu specializing in regional cuisine and featuring estate-raised beef and lamb and vegetables fresh from the Biltmore gardens.

    Chef Eckman views his role at Biltmore as the ultimate opportunity to connect to the land and provide amazing culinary experiences for families to come together in a beautiful setting and celebrate life’s milestones.

    Prior to working at the Biltmore, Chef Eckman was executive chef at the exclusive Nemacolin Woodlands Resort in Farmington, Pennsylvania, where he oversaw dining operations, management of over 200 associates, and menu creation for all the resort food outlets, including the Forbes Five-Star, AAA Five-Diamond Lautrec Restaurant, one of only 25 restaurants in the world to hold such awards simultaneously.

    Sean Eckman graduated with honors from the Academy of Culinary Arts in 2000 after completing his externship in West Palm Beach, Florida, at the Breakers (a Mobil Five-Star, AAA Five-Diamond Hotel at the time).

    As an extern, he worked hard and was rewarded by being the only extern to be hired at L’Escalier, a fine dining restaurant on the resort’s property. Eckman stayed with the Breakers for eight years, working his way up to the position of banquet chef.

    Chef has designed and executed dinners for numerous prestigious events, including the James Beard House in New York City as well as La Chaine des Rotisseurs events.