From the flavors of home to the global stage—a young Guam chef is putting island pride on the plate. At just 21 years old, Sean Muller is turning a childhood favorite into an award-winning masterpiece—earning international recognition and proving that Guam’s culinary story belongs on the world stage.

"As soon as I entered the stage, I was like you don't need to win, just have fun, you're already representing Guam you should be more than happy , just put your heart in it and have fun. The rest will take care of itself," said Muller. He recently competed in the Proud to be a Chef 2026 culinary competition in Australia, where he presented a dessert inspired by Guam’s traditional latiya.

"When I had to apply for the competition we had to give a dish if we made it in. I wanted to do something Guam but a majority of Guam's recipes in cuisine require marination for savory at least. And I only had two hours to make it," he explained. "I thought of latiya - my friends and my girlfriend were like do this one you just have to elevate it. Latiya is the most simplest one. I can do something with this I ate a lot as a child- it's sponge, cinnamon, custard, done. Which is why I chose the latiya as my inspiration."

The Proud to be a Chef competition brings together aspiring chefs from around the world to demonstrate creativity, technical skill, and cultural inspiration through food. And that he did.

He recalled, "I just made it more exquisite. For the custard, I made it vanilla, cinnamon, and a little coconut. And for the sponge I added pandan to it, traditionally a Filipino leaf. I had to have an Asian element because that was the concept, so I started to layer it up sort of like a trifle. I added chocolate flakes, then I made mango coulis."

"I just made a syrup with it cinnamon sticks, star anise, orange juice, honey, made it stronger just in case the mango wasn't ripe. I hope this is fine dining enough," he said.

Chef Sean was awarded the Accelerator Award, a rare recognition presented during the competition. He was selected from a group of 31 finalists for this honor. Through the award, he will receive mentorship from Glenn Flood, a renowned culinary coach and hospitality consultant from Aydney who has worked with five-star hotels

What does he think set him apart from the other finalists? "Having the disadvantage of not going to an actual university, that set me apart. A humble approach," he said.

Before continuing his culinary career abroad, Sean spent three years working at the Hyatt Regency Guam, where he gained valuable experience and developed many of the foundational skills that helped shape his journey as a chef. "They gave me all the steps I needed. I need to thank Chef Mirko, Chef Mina, and Chef Joe. I need to thank them when I see them," he promised.

So what is up next for him? "I'm planning to join the Nestle Golden Chef's Hat Award. Competition at regionals. Since I did well might as well do the other one," he smiled.