Sean Woods’ career path certainly wasn’t traditional or expected. It’s not often that one goes from guitarist for a major label rock band to beverage director and co-owner of a restaurant. Born in Queens and raised in Florida, Sean was always fascinated by music, but despite countless pleas for a guitar every Christmas and birthday, it wasn’t until he was 20 and had moved to California that he finally bought one for himself. Completely self-taught, Sean was welcomed to play with local bands within just a few months. It wasn't long before Sean became guitarist for the hardcore rock band, Open Hand, and toured extensively all over the world.
Seeking a lifestyle change, Sean moved to Boston in 2008 and joined the team at Tony Maws’ Craigie on Main where he learned how to operate a fine dining restaurant for four years. Following, he landed at Paul Maslow’s neighborhood restaurant, Strip T’s in Watertown, as manager. Then, five weeks before Tim Maslow was slated to open his first concept, ribelle, Sean was asked to come on board as bar manager, despite having never before made a cocktail professionally. Over the next few weeks, he read every relevant book he could, met a number of the city’s leading bartenders, and staged at some of the area’s most prominent cocktail bars, including Eastern Standard, Brick & Mortar, Steele & Rye, and No. 9 Park. By the time ribelle opened, Sean had developed an impressive menu that featured nods to classics as well as a handful of originals.
Now, in Spring 2016, Sean brings his talent and flair for creativity behind the bar to his first owned and operated restaurant & café, deadhorse hill, in downtown Worcester.