After working in restaurants both in the USA and all over Europe, I settled in Catalonia 18 years ago and opened my own establishment, the El Racó d’Urús, where I owned and operated with my wife Olga and three children for 18 years. I finally stopped trying to juggle the two careers and sold the restaurant to focus on life on the road with Cannondale-Garmin – just at the point when I might be expected to think about settling down. Chefs don’t seem to work like that.
My first race with Slipstream Sports was The 2009 Tour de France, where my lovely sister, Laura tagged along to give me a hand. The complications and logistics were extremely difficult and seemingly impossible, but managed to finish. Vivid memories of my sister and I dancing on the bridge of Avignon where we had just left the riders for their trip to the Champs d’Elysees. At the end the 2015 season, I have completed 18 grand tours, 6 Paris-Nice, 6 Dauphiné Libere, 4 Paris Roubaix, 3 Tour de Flanders, 1 Volta de Catalunya.
My dream was to own and operate a restaurant. I feel proud of accomplishing that and that it all happened in one of the most beautiful Catalonian Pyrenees mountain valleys, La Cerdania. Ten years ago I wouldn’t have imagined changing-in my restaurant for a mobile kitchen for cyclists, but the infinite challenges of food and logistics are keeping me extremely motivated.
Articles, Interviews and Videos
Revista Mundo Ciclístico, video, 3 December 2015
La Revista Mundo Ciclístico entrevista al Chef Sean Fowler, cocinero y alimentador del equipo WT Cannondale. Watch video…
Richmond Magazine, article, 11 September 2015
The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating. Read more….
Global Cycling Network.
The chef of a pro cycling team is one of the key members of any squad, and because of this their secrets can be closely guarded. GCN was granted access to the chef of Team Garmin-SHARP, Sean Fowler, to find out some of his pro secrets.
Cannondale-Garmin Pro Cycling Team, article, 22 July 2011
When American chef Sean Fowler opened his restaurant, El Racó d’Urús, in the Catalan Pyrenees, just southeast of Andorra, he had no idea it would lead to a life on the road with the Garmin-Cervélo pro cycling team. Read more… .
www.bonappetit.com, article, 30 june 2011
The Tour de France kicks off this weekend. Want to know how the pros stay deliciously on track? Read Read more….
The New York Times, article, 18 July 2009
The riders about two-thirds through the Tour de France look in need of a good meal. Read more….
Three essential ingredients. Watch video…