December 11, 2014
We're huge fans of what Sean Rembold's got his hands in (Reynard, Diner, and Marlow) so when he reached out to us we were super excited because he was also a fan of FairEnds in return. After some back and forth with both Sean and Andrew Tarlow over the past couple of years we decided to produce a run of hats for the Wythe Hotel. We couldn't be happier with the relationship we've begun with these guys and we're looking forward to future projects together.
Who is Sean Rembold?
Happily married father of one. Coach of the greatest kitchen staff in NYC at Reynard at Wythe Hotel.
What's your favorite thing to eat?
Wild game in Europe. Soft-scrambled eggs for breakfast at home with the fam.
Top 5 music albums?
Songs: Ohia, The Lioness
Shellac, At Action Park
Smashing Pumpkins, Siamese Dream
Depeche Mode, Violator
Mountains or oceans?
My fascination with oceans was satisfied after hiding out in Montauk with my wife and newly born daughter. I have much more to learn from the mountains.
How did you become a chef?
Having mustered an astoundingly low GPA at The University of Kentucky, the school invited me to take some time off. Inspired and intrigued by the restaurant staff where I'd been working as a buss boy since high school, becoming a chef seemed a viable chance to establish a career working with such unique individuals.
How and when did you start with Diner and Marlow?
In 2005, I was burnt out on Manhattan and working so many hours cooking for a "faceless" customer base. After spending a couple months off in Louisville, I decided if I was returning to work tirelessly in New York City, it would be for and in a worthwhile community. I'd lived in Williamsburg since '99 and been a die hard fan of Diner, so working at Marlow & Sons was a natural means of career progression and connecting with coworkers and clientele alike. I'm continually psyched to be a small part of a community that includes kick-ass-hat-makers like FairEnds and other designers doing things the right way.