Sean Merchant grew up on a humble 40-acre farm in Keller, Texas, where his family raised Beef Brown Swiss cattle. Sean, his wife, Clarisa, and their daughter, Ava, now live in Fort Worth.

Sean’s culinary career began while he was still in high school when he got his first job as a cook at Babe's Chicken Dinner House in Roanoke, Texas.

After graduation Sean was working as a banquet cook at the Texas Motor Speedway, where he discovered that cooking had become his passion. He soon enrolled in the Culinary School at the Art Institute of Dallas, Texas. While in school Sean's passion grew more intense as he worked at River Crest Country Club and at the Lonesome Dove Western Bistro, both in Fort Worth. While working at the Lonesome Dove, Sean was given the opportunity to be a part of Tim Love's James Beard Culinary Road Tour to New York City. After graduating from the Art Institute in 2003, he found himself as the Executive Chef of the Holiday Inn Fort Worth South.

In 2005, Sean accepted the position of Executive Chef at Sky Creek Ranch Country Club in his hometown of Keller, Texas, where he was able to utilize his extraordinary talent for pairing food and drink. Sean is a member of both the American Culinary Federation and the Texas Chef Association of Dallas, Texas. He attributes many of his culinary successes to his mentors, Chef Carlos Segura and Chef Paul Keese.

Sean is constantly creating many innovative and exciting dishes at The Covey, pairing his unique menu with Brewmaster Jamie's exclusive beers. He feels right at home here and hopes that you will too.