Chef Sean Brock is chef owner of two restaurants, celebrating Southern American ingredients with finesse and technical prowess. Rural Virginia-raised  Brock explains “you grew and cooked everything you ate, so I really saw food in its true form”.  Having been brought up with passionate home growing, his appreciation and understanding of nature and its fruits is deeply engrained in his cuisine.

His culinary career took him through the kitchens of esteemed Southern American restaurants, including Lemaire Restaurant, Hermitage Hotel and McCrady’s Restaurant. After having fine-tuned his craft, chef Brock began growing and cultivating crops on a 2.5-acre farm, where he taught himself about food history, antebellum cuisine and breeding livestock. In 2010 Brock opened a restaurant celebrating Southern ingredients, serving only food that indigenous to the South; “if it ain’t Southern, it ain’t walkin’ in the door,” Brock said. With great success, he opened a second restaurant in 2013, focusing on well-sourced or home-grown, raised and pickled ingredients.

Chef Brock’s culinary talents have been celebrated with numerous accolades and he has participated in Japan’s Cook It Raw, amongst other prestigious culinary events.

 

Awards
  • Best Chef Southeast, James Beard Awards - 2010
  • Finalist for Outstanding Chef, James Beard Awards – 2013, 2014
  • Winner Rising Star Awards, North America, FOUR Magazine - 2014

 

Husk

Husk Charleston

76 Queen Street

Charleston

South Carolina

USA

+1 843 577 2500

husknashville.com

 

Husk Nashville

35 Rutledge Street

Nashville

USA
+1 615 256 6565

husknashville.com

 

Chef Sean Brock © Andrea Behrends

Restaurant © NDG

Dishes © Husk Nashville