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.

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