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A Word From Colby & Sean
Kaizen
While Sean and Colby come from two different worlds, they share one philosophy: Kaizen. An ode to their roots in Japanese cuisine, it simply means that every day is an opportunity to get better, even if only by 1%. If you enjoy your experience with us the first time, the next will be even better. And if we happen to miss the mark, we are dedicated to making sure it does not happen again.
Sean Sherman
General Manager
At the end of the day any mistake we make as a team falls on my shoulders, and let's just say I feel as light as a feather.
Sean Sherman didn't arrive at The Vintage Equestrian Club by accident. With a background spanning some of the world's most demanding hospitality markets, New York, Dubai, Miami, Bangkok, he brings an international fluency to Middleburg that is entirely intentional.
Hospitality runs in the blood. His father, Rick Sherman, is widely regarded as one of the founding figures behind St. Pete Beach's rise as a destination, building a hotel group and a legacy that set a high bar early. Sean took that inheritance seriously, seriously enough to earn both a bachelor's and master's degree from Les Roches, consistently ranked among the top hospitality schools in the world, and humble enough to step onto the floor as a manager straight out of graduation rather than skip the work that actually teaches you something.
What brought him to Middleburg is simple: he loves the challenge. Getting a room right, earning a town's trust, building something that makes people genuinely happy; that's the job he's always wanted. VEC is where he intends to do it.
Colby
Executive Chef
Every detail is critical because food brings people together, and I'm proud to be part of those precious moments.
Colby grew up in Carroll County, Maryland, formed equally by the discipline of competitive wrestling and time spent at his grandmother's table. Those two things left a mark: an understanding of hard work, and an instinct for what genuine hospitality feels like from the inside.
That instinct carried him through some of the most demanding kitchens in the country. He spent years at three Michelin starred Singlethread Farm, Restaurant & Inn in Sonoma County, working his way from Commis to Sous Chef, a restaurant that during his tenure ranked among the top 50 in the world. He later became Executive Chef at The Restaurant at Patowmack Farm, where the kitchen earned the top spot on Northern Virginia Magazine's 50 Best Restaurants list.
Away from the kitchen, Colby is most at home outdoors, hiking, kayaking, and camping when time allows. He follows college wrestling closely and bleeds Ravens black and purple. The Vintage Equestrian Club is excited for him to bring that same grounded energy to the plate, rooted in local sourcing, shaped by a reverence for craft, and focused on every detail that makes a meal worth remembering.
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