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.
- Best Chef Southeast,James BeardAwards- 2010
- Finalist forOutstanding Chef,James BeardAwards– 2013, 2014
- Winner Rising Star Awards, North America, FOUR Magazine – 2014