Pursell Farms, a 3,200-acre destination resort in Sylacauga, has named Sean Butler executive chef.
Butler has a penchant for tradition, made-from-scratch focus and passion for Southern cooking techniques, such as smoking, pickling and barbecuing. In his role as executive chef, he will oversee all culinary operations and collaborate with his team to introduce new dishes and dining experiences through the resort from restaurants to banquets to special dining events.
“Chef Sean brings an unmatched passion for the Southern kitchen, depth of culinary knowledge, and heart for hospitality, which he credits to his Grandma Omee who taught him that a restaurant is an extension of the home, and guests should be treated like family,” said Douglas Hustad, managing director of Pursell Farms.
Butler has been a chef in the Birmingham area for 20 years. He was owner/executive chef of Revolve Kitchen & Brew when he won Iron City Chef in 2017, and executive chef of both Food Studio B and Eurest Dining Services.
He apprenticed under Giuliano Bugialli, the “Champion of Italian Cuisine,” in Florence, Italy, and then continued his culinary education at New York’s Natural Gourmet Institute and The Culinary Institute of America in Napa Valley. He rejoined Bugialli at Le Painer in Houston, Texas; became executive chef at J.P. McGill followed by district chef at Aramark Conference Centers in Colorado and Texas, before joining Eurest Dining Services, which brought him to Birmingham in 2002.
Pursell Farms is located about 45 minutes from Birmingham and is host to weekend escapes, golf getaways, weddings and corporate retreats. The 40-room inn has its signature restaurant, Arrington, and sports bar, Old Tom’s Pub, plus cabins, cottages, a 14,000-square-foot lodge and two historic homes.