Sean Brock

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Sean Brock is an American chef specialized in Southern cuisine. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant.[1] The menu at Husk is based on what is available locally and on food grown in Brock's garden.[2] He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields,[3] the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the “Best New Restaurant in America” in 2011.[4] A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller.[5] His Heritage cookbook won the James Beard Foundation's American Cooking in April 2015.[6]

In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.

Brock was one of the hosts of the second season of The Mind of a Chef. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category.

In 2015 Brock opened Minero restaurant at Ponce City Market, Atlanta.[7]

In November 2017, Brock opened the third Husk in Greenville, South Carolina, in the city's West End district. In January 2018, Brock opened the fourth Husk in Savannah, Georgia, in a restored building in the city’s landmark historic district.

Early life and education[edit]

Brock is originally from Pound in rural southwest Virginia. Brock graduated from Johnson & Wales University in 2000.[8]