For the past 12 years Sean was the chef of McCrady’s in Charleston, South Carolina. Sean was also the Founding Chef of the Husk restaurant concepts throughout the American South. Chef Brock will soon open his flagship restaurant compound in East Nashville, named after his Grandmother Audrey. Sean is creating a space that will be dedicated to exploring the possibilities of Southern food for many years to come. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, Brock won the James Beard Award for Best Chef, southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 James Beard Award for American Cooking. Brock hosted season 2 of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain. Sean is currently featured on the popular Netflix show, Chef’s Table and just released his newest cookbook SOUTH, which is also a New York Times Bestseller.
Chef Brock most recently started a lifelong project entitled “Before its Too Late” dedicated to recording and sharing the cultural and culinary wisdom of the American South. The project includes a podcast, his personal photography and eventually a large format book to showcase his discoveries.