BARREL BACK RESTAURANT

Open 7 Days a Week

Breakfast, Lunch & Dinner

Sean Dempsey
Sean was born and raised in the greater Chicago area. His extensive restaurant knowledge of 25 years has created a strong background in crafting a premier guest experience.  Sean’s hospitality expertise has mainly been focused in the Southern States; including some of the finest private clubs and fine dining establishments in South Carolina and Savannah, Georgia, at Garibaldi’s and Spring Island to name few.  Sean has moved back to the Midwest, to call Northern Michigan home.  His wife was born and raised in Northern Michigan and he looks forward to establishing deep roots here all while building on Barrel Back’s reputation as the premier lakeside destination.

Scott Jensen

Scott originally hails from Grand Rapids, Michigan. He graduated with a Bachelors Degree from The Culinary Institute of America in Hyde Park, New York, and subsequently rushed down to New Orleans, Louisiana to begin his kitchen training at such esteemed establishments as the nationally acclaimed Restaurant August, La Provence Restaurant & Farm, and The American Sector @ The National WWII Museum. Scott was then selected to train abroad in the Black Forest of Germany with award winning Chef Karl-Josef Fuchs at Hotel Romantik Spielweg; learning skills such as cheese making, butchery, and a gamut of other culinary applications. Upon returning stateside Scott began a four-year stint running Luke Brasserie on St. Charles Avenue in New Orleans. Returning to his roots, Scott and his growing family made the venture home to Michigan and now resides here at Barrel Back.