Growing up on the island of St. Croix, Chef Raheem Sealey exhibited culinary talents from a young age. He got started cooking in the kitchen with his grandmother as a child and has fond memories of working alongside her prepping the vegetables for Thanksgiving Dinner. With that inspiration at heart, he went on to work in prestigious resorts in St. Croix, quickly moving through the ranks from dishwasher to garde manger until he had learned to run all kitchen stations. After the birth of his daughter, Sealey decided to move to the states to pursue new opportunities for them both.
In 2009 he moved to Miami and enrolled in the Cordon Bleu. While pursuing his education, his ambition kept him busy staging in some of Miami’s best kitchens including Michael’s Genuine. After graduation he took a position with Sugarcane, honing his skills on the robata grill. Those skills caught the attention of others and Chef Raheem was soon recruited by Zuma where he met Chef Michael Lewis. At Zuma he continued to develop his creativity, passion and leadership skills, rising to the rank of Sous Chef before moving on to Pao as an integral part of Paul Qui’s opening team.
When KYU opened in February 2016 Chef Raheem was reunited with his mentor Chef Michael Lewis. He joined the team as Sous Chef and was quickly promoted to Head Chef thanks to his dedication, hard work and talent. Lewis and Sealey routinely work together on menu development and execution, and set a strong leadership example for KYU’s up-and-coming chefs and line cooks.