A Unique Mix
Chef Rakeem Samuel
Chef Rakeem Samuel was born and raised on St. Croix, United States Virgin Islands. Growing up in a territory now referred to as America’s Paradise, but once ruled by the Dutch, Spanish, French and Danes, Chef Rakeem's dishes are a unique fusion of American French cuisine that marries classic and modern techniques inspired by international traditions with Caribbean notes made using fresh and seasonal ingredients. As a young boy, Rakeem spent a lot of time with his mom in her garden and grandfather on his farm and began growing his own vegetation which was harvested right before meals. Chef Rakeem prides himself on sourcing the best ingredients to prepare the highest quality food. He is devoted to providing a dining experience that’s innovative and stimulating for every diner that walks through the door. With his long-standing passion, extraordinary vision, multicultural techniques, and qualitative assurance, Chef Rakeem's food is distinct and flavorful and guaranteed to meet or exceed your expectations.
Chef Maxwell Warner
Born in Los Angeles California, Chef Maxwell Warner grew up in the beach towns of Santa Monica, and San Diego California. With an incredible diversity of food and culture Maxwell has had a vast exposure of cuisines from around the world. Maxwell is always eager to try new foods and flavors. As a boy he loved to cook in the kitchen with his mother and grandmother, sparking his love for cooking.
Maxwell attended Escoffier School of Culinary Arts in the beautiful mountain town of Boulder, CO. After graduating, Maxwell worked at The Broadmoor Hotel; Americas longest standing five star, five diamond hotel. Focusing on traditional French techniques, Maxwell honed his skills before moving overseas to El Gouna, Egypt. He accepted a Chef position helping run a small unique restaurant "La Goonie", creating an amazing fusion between Spanish, French, and Middle Eastern cooking.
After returning to the U.S. Maxwell got a job at Rancho Valencia, California's #1 hotel and spa. Working in their premier restaurant "Veladora", He was able to experience an environment that promoted creativity and excellence.
Brining his talent to West Texas, Maxwell exceeds at executing bold exotic flavors in unique and experimental ways. He prides himself on making dishes that are distinctive from the normal. He is never afraid to push the bounderies, always looking for new and exciting ways to transform quality ingredients into beautiful and decedent works of art.
Our front of the house manager, Mikala Keliipio, hails from beautiful Kailua-Kona, Hawaii. Over the years, she has worked in the night club industry holding various positions from bartending to dancing, and also was employed on the Hawaiian inter-island cruise ship line as a cocktail server. She started a family at a young age, and was hired at the Four Seasons Resort Hualalai. She spent 8 years at that property, where she gained majority of her experience in the world of fine dining and superior customer service. Mikala was the designated trainer in her department for a number of years, which helped showcase her leadership qualities and amazing work ethic. Continuing her journey in life, she found Kenichi Pacific, where she gained an understanding in fine sushi and Asian-fusion cuisine. She held the position of server, and also an assistant manager at Kenichi’s. Mikala remained at the establishment for 11 years. In 2015 she moved her family to Midland, Texas where she works as a server for a private club, and also is a yoga instructor on the side. Mikala offers her vast front of the house expertise, years of service and management, and aloha to Séance.
Our Service Team
We pride ourselves on our unparalleled service in fine dining. Our mission is to bring creativity, elegant ambiance and exceptional service to the Permian Basin.