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Raised in the Coalfields of rural Virginia, Sean Brock has been intensely dedicated to the repatriation of the Southern pantry and its cuisine for the past 25 years. In 2010, Brock won the James Beard Award for Best Chef and is also a four-time finalist for the James Beard Outstanding Chef award, as well as a three-time finalist for the James Beard Rising Star Chef award. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 James Beard Award for American Cooking. Chef Sean hosted season 2 of the television show Mind of a Chef, alongside Anthony Bourdain, winning the EMMY for Outstanding Culinary Program in 2014.  For his role in the show, Sean was nominated for an EMMY Award in the category of Outstanding Culinary Host. Sean is featured on season 6 of the popular Netflix show, Chef’s Table. He released his second cookbook, SOUTH,  in 2019, quickly making it a New York Times Bestseller and securing a James Beard Award nomination.

Chef Brock has created, founded and operated some of the South’s most celebrated restaurants, including Husk, McCrady’s, The Continental, Audrey, Joyland and June. In 2025, Sean opened two ambitious new projects. The first is Sho, a pizzeria in East Nashville inspired by his obsession with Tokyo Napoli pizza. In the Summer of 2025 Sean will open his first restaurant outside of the American South. Darling, set to open in Los Angeles, is a restaurant inspired by Chef Brock’s profound love for HiFI audio and rare vinyl records. Known for his work in the American South, his menu will surprisingly depart from traditional Southern cuisine, instead curiously exploring Southern California ingredients and native wood species via live-fire cooking.