Sean Villanueva O'Driscoll is a pro climber and recently debuted as a film producer with the hilarious "Adventures of the Dodo". The Dodo's Delight became a great hit.
Sean started sport climbing in Belgium at the age of 13 and progressed to what is now his specialty, free climbing big walls and off-width cracks in preferably harsh conditions and playing his Irish flute.
"Playing music on expeditions is awesome, it is something to do instead of waiting and it puts you in connection with the present moment and helps to let go of any tensions the climbing might bring."
His expeditions in remote locations impressed international audience and fellow climbers many times over. The dedication and persistence in reaching virgin big walls, completed by purity of the climbing style as well as his way of being in the day to day life, set Sean as a role model for many. In 2010 his expedition to Greenland with Olivier Favresse, Nicolas Favresse and Ben Ditto brought him a Piolet d'Or Award.
"I like to challenge myself by free climbing giant big, giant, rock walls, preferably in wild and isolated places. I have climbed new routes in Patagonia, Pakistan, China, Venezuela, Baffin Island and Greenland. I love adventure and pushing myself in the most beautiful places on the planet."
Some of his major climbs include first ascents in Greenland in 2010, where he spent 3 months together with Nicolas Favresse, Olivier Favresse, Ben Ditto, Sean Villanueva O’Driscoll and Bob Shepton (skipper) exploring the fjords in search of virgin big rock faces to climb.
Together with Nico Favresse, Sean managed the first free ascent on the East face of Fitz Roy, a variation of the aid route El Corazon (1200m high) in a 30 hours push.
Beginning of 2020, Sean and Nico opened three new routes in Patagonia, Argentina.
"Good and healthy nutrition is something very important to me."
Recently Sean debuted as a cooking chef and helped develop the Nettle Curry. That could be a classic Vegan Green Curry but it’s Sean’s one, so we had to put the nettles he loves, removed potatoes he avoids, gave a certain amount of coconut milk and as many veggies as leftover in our fridge. The key point are aromatic herbs and spices like turmeric, coriander seeds, coriander leaves, cumin, garlic, ginger and lemon grass.
Check out the making of Sean's Nettle Curry