Chef Sean MckEnna is currently the Poissonier at Bâtard.
My right arm was a full sleeve done on Long Island. It’s an Asian style based around the elephant Buddha which is by my shoulder. My left arm I got all-American traditional style done piece by piece in Brooklyn; like a stamp collection each one is a memory or land mark in my life. A bunch of them are in memory of dead friends. Some of them are reminders of things I’ve been through that shaped me as a person, and some of them are my outlooks and attitude towards life.