KDHamptons caught up with one of our favorite Hamptonites, Sean Dillon, general manager of Nobu Southampton at the Capri Hotel…

If you’ve got Sean’s digits on speed dial then you’re in a lot of luck! Soaking up the success of it’s sophomore season, a reservation at Nobu Southampton is one of the East End’s hottest commodities! With a chiseled jaw and piercing blue eyes, Sean presides over the packed power restaurant with an effortless charm….get to know him better in this KDHamptons Diary below:

KDH: How long have you been coming to the Hamptons? Why do you love it so much?

SD: This is the second summer that I’ve had the luck to work and live in the Hamptons. I was immediately won over by the pride and sense of community that you feel throughout the East End; beneath the sometimes flashy and cosmopolitan veneer, there beats a true heart of classic Americana that really reminds me of my Midwest upbringing.

KDH: What inspires you about the Nobu brand?

SD: I have a strong passion for food, wine and entertaining, and so have found a fulfilling career in the hospitality industry. It is incredibly satisfying to facilitate memorable meals and celebrations for our clientele, who are very loyal to our brand, while also bringing attention to noteworthy local vendors like those who pepper the East End. Along with our maverick executive chef Danny Ye, it was my objective this summer to once again make Nobu Southampton our clients’ go-to destination in the Hamptons for consistently fantastic food and ambiance while infusing the classic Nobu menu with locally sourced ingredients and inspiration.

KDH: Personal style: do you have a Hamptons “uniform”?

SD: I’m a jeans and T-shirt kind of guy! Lacoste V-neck tees, always a summertime staple, are in heavy rotation in my closet right now. I’m a big fan of cool kicks. And I do appreciate clever finishing touches, like contrast stitching and my Jack Spade money clip engraved with the slang term ‘Bones’.

KDH: If you have to choose, what is your favorite Nobu dish?

SD: There is a cold dish featuring Live Scallop Sashimi with Dried Red Miso that epitomizes Nobu’s cuisine. There are layers of defined flavors and textures that engage all of your senses, and really open your eyes to the beauty of unexpected ingredient pairings.

KDH: Describe your perfect Hamptons day in detail?

SD: I’ve got to start every day with a nice cup of coffee~ and Tate’s has an unbelievable selection of “joe”. Next, I would head over to Planet Fitness in Hampton Bays to get a little ‘me’ time at the gym. Afterwards, I would pick up my clubs and play a round of golf in Sag Harbor with the chef — bragging rights at stake, of course! After taking a quick afternoon dip in the pool at home, I might drive up to the North Fork for a bite to eat and taste a little vino at Paumanok or Bedell~ my two favorite vineyards du jour. My perfect Hamptons day would finish off with a little home game of poker and a nice Single Malt Scotch on the rocks.

KDH: Do you like to entertain at home? Who cooks? What’s your “go-to” dinner plan?

SD: When you live in a share house with several Nobu-trained chefs and the head bartender, there’s always an opportunity to entertain. We’ve had some epic barbecues this summer with all local produce and freshly caught fish, with everyone contributing to some aspect of the meal. When late nights at work prevent us from dining family-style, ingredients for a midnight omelette or BLT can usually be found in the fridge!

KDH: What is your little secret about the Hamptons that you will share with KDH readers?

SD: The wine list at Tutto Il Giorno in Southampton is dotted with gems. Despite my recent obsession with the bounty of incredible wines from North Fork vineyards, nothing is quite as satisfying as a beautiful Barolo from Italy when the craving strikes you!

KDH: Please describe your Hamptons home and decorating style?

SD: Our home might not be the most stylish, but there are huge windows and skylights everywhere that let in amazing sunlight throughout the day. Functionality is the most important design aspect for the staff house!

KDH: Must have summer purchase?

SD: An excess of golf balls! We have friendly chipping competitions in the backyard. I must admit that I’ve won the most money off the roomies for my ability to use my wedge.

KDH: Which new hotspot are you excited to try this summer?

SD: It may not be a ‘hotspot’ in the trendy sense of the word, but I’ve been really enthralled by the North Fork this summer. It’s very homey and welcoming in an almost antiquated kind of way, with so many exciting and tasty experiences to be had, ranging from innovative new bistros to decades-old diners.

KDH: If you could invite three people to dine with at Nobu [dead or alive], who would you choose?

SD: Will Ferrell as Ron Burgandy – One of my favorite movies and actors of all time. “Baxter! Is that you? Bark twice if you’re in Milwaukee.” Babe Ruth – A legend, what more can I say? And Adriana Lima – she winked at me once when I was a server at Nobu in Tribeca. I’m pretty sure she is just a “winker”, but I like to think it was just for me!