Sean Brock grew up in rural Virginia where his family grew its own food. Those early culinary roots fueled Brock’s interest in cooking from all natural ingredients. From an early age, one of his main desires has been to preserve grassroots southern food.
Brock came to Johnson & Wales University in Charleston in the late 1990s. He landed his first job at Peninsula Grill under renowned Chef Robert Carter. A few years later, he returned to Charleston as executive chef of McCrady’s, known to be one of the best restaurants on East Bay Street.
Brock has a farm on Wadmalaw Island and uses much of what he grows himself in his restaurants. He also owns Husk on Queen Street, which is all about the South and the ingredients that make Lowcountry dishes so savory. Brock imparts much of his flavor from cooking “low and slow.”
Brock opened a third restaurant in Charleston – Minero on East Bay Street, which was inspired by Mexican food culture. He’s also extended his food footprint beyond Charleston, opening restaurants in Nashville and Atlanta.
In 2010, Brock was a finalist for the James Beard Rising Star Chef award and in that same year he won the Best Chef Southeast award. He was a finalist in 2013, 2014 and 2015 for the honor of James Beard Outstanding Chef.
Brock appeared on Food Network’s “Iron Chef” in 2010 and has appeared on Bravo’s “Top Chef”, including in the current season that was filmed in Charleston. Brock, too, has been featured in a number of magazines, including GQ and Esquire.
A southern boy at heart, Brock is not only an asset to Charleston, but a legend in his own right. His future is bright, and we look forward to what he’s cooking up next.