“In our business, culture is everything.”



Seth spent the first half of his career in kitchens and the second half talking in front of people.


With an academic background in food science and nutrition, Seth has worked in restaurants such as Filament in Dallas, and Nicks on Broadway in Providence, as well as in hotels, fine wine, craft cocktails and corporate environments.

In 2018 he partnered with chef Josh Sutcliff to found ShipShape, focused on increasing access to quality local food experiences in D-FW. In 2019 the pair launched Skin Contact, a natural wine bar pop-up; Vetiver, a farm-to-table pop-up dinner series; and FARMTENDER, the first bartender-focused farm tour.

Seth teaches Beverage Management at El Centro’s hospitality college in downtown Dallas, and he continues to host educational workshops and events for the industry, focused on improving access to relevant and modern continuing education for hospitality professionals.

Seth’s work has been featured in The Dallas Morning News, D Magazine, The Dallas Observer, Modern Luxury Dallas, and Vogue Magazine. In 2016, he was recognized as one of Zagat’s top 30-under-30 influential restaurant professionals in Dallas, TX.

E-mail Seth.


Subscribe to the ShipShape e-mail list to keep up with Seth:



*indicates required field

ShipShape
Hospitality Concepts  -  2019
http://wefixfood.com