We're a married couple from Provo, Utah, building toward a life of land stewardship. Decatur Island feels like exactly the kind of place we've been hoping to find.
We got married young and have spent the last few years working hard, saving carefully, and figuring out what kind of life we actually want to build together. The answer has been consistent from the start: something rooted, hands-on, and useful — a place we can care for, and a community we can belong to.
Sean's background is in operations, logistics, and creative work. Mackenzie's is in hospitality, guest relations, and guiding people through the outdoors. Neither of us grew up on a farm or an island, but both of us have spent our working lives learning how to take care of things — schedules, spaces, people — and take real pride in doing it well.
Our long-term plan is to own and run a small working farm in Sequim, Washington — lavender fields, a flock of Babydoll Southdown sheep, and a breeding program for rare working dogs, starting with Great Pyrenees and eventually Pyrenean Mastiffs, raised and pre-bonded to the flocks they'll guard. We want to build it in the spirit of Basque-Pyrenean shepherding tradition — architecture, rotational grazing, the old partnership between people, land, and working dogs.
Alongside the farm, we want to open our land to others: a small on-site stay, classes on lavender and animal husbandry, kids' camps to learn about the animals, and a real presence in our community as neighbors and stewards, not just landowners. Enough income to sustain it, with everything else going back into the land.
Most recently led creative and shipping operations for a corporate security company — managing fulfillment workflows, inventory, and multi-department scheduling. Before that, guest-facing hospitality at The Cosmopolitan of Las Vegas and a high-volume fine-dining restaurant. First Aid certified. Also brings design and web skills that could support a property's site and communications.
Kayak tour guide on the Colorado River, hostess at a five-star hotel, and experience in family services supervision, alongside cooking and baking. Comfortable in remote, physically demanding settings, and quick to build real trust with the people she works with.
We don't yet have formal bookkeeping or trade certifications, and we want to be upfront about that rather than not. What we do have is real operational discipline, hospitality instincts, and the time between now and your preferred start date to close that gap on purpose.
We'd love ten minutes to talk it through.