Coner Seargeant

Vice President of Restaurants at Headington Companies

Speaker

Born and raised in San Diego, Coner Seargeant was always drawn to the arts—music, drawing, and food were lifelong passions. After a brief pursuit of a music career, he enrolled at Texas Culinary Academy. He graduated Summa Cum Laude and served as the founding president of TCA’s chapter of the Eta Sigma Delta Honor Society. He was awarded the Food and Wine Foundation of Texas Stephan Pyles Scholarship, given to the top culinary student in the state. While in school, he staged at the Driskill Hotel under Executive Chef David Bull and at Uchi under Executive Chef Tyson Cole.

Coner began his professional culinary career in July 2009 at Charlie Palmer at the Joule, starting on Garde Manger. Over the next two years, he worked every station and was promoted to Sous Chef in 2011 under Executive Chef Scott Romano. In 2013, he was part of the opening chef team of CBD Provisions under Executive Chef Mike Sindoni. He was promoted to Executive Sous Chef in 2015 and named Executive Chef of CBD Provisions in December 2016.

In 2017, he was promoted to Chef Tournant of the Joule Hotel and, in January 2018, became the Executive Chef of Wheelhouse. Later that year, he also took over as Executive Chef of Sassetta, leading the kitchens of both Design District restaurants. In 2019, he assumed the role of Director of Culinary Operations, followed by a promotion to Director of Operations in 2022, and then Vice President of Restaurants in 2023.

Coner remains continually challenged and inspired by the restaurant industry, especially through mentoring cooks and hospitality professionals.