Sean Brock

Events

Perfectly Paired Dinners (formerly Restaurant Dine-Arounds)
The Art Institute of Charleston Presents Salute to Charleston’s Chefs: Opening Night Party
The Ultimate Critics Dinner
Perfectly Paired Dinners
Restaurant:McCrady's
Address:2 Unity Alley, Charleston SC
Telephone:(843) 577-0025
Website: www.mccradysrestaurant.com

The Path

After graduation from Johnson & Wales, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in Charleston, South Carolina.  After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award / Mobil Five-Star Jefferson Hotel in Richmond, Virginia.  His success in Richmond led to his promotion within the elite hospitality group in 2003 to Executive Chef at the Hermitage Hotel in Nashville, Tennessee (The sister properties include The Jefferson Hotel in Richmond, the Hermitage Hotel in Nashville, and The Sanctuary at Kiawah Island Golf Resort which have all earned AAA Five-Diamond distinction).  Chef Brock spent just under three years fine-tuning his craft in Nashville before accepting a position as Executive Chef at McCrady’s Restaurant in Charleston, South Carolina.

The Farm

Shortly after his return to Charleston, Chef Brock began the development of a 2.5 acre farm on Wadmalaw Island.  Rather than rely on others to fulfill the voluminous needs of the kitchen and the demands of an increasingly sophisticated food community, Chef Brock wanted to create a true field-to-table experience, not only for his guests, but for his staff.  The McCrady’s culinary, service and management teams work the farm together to produce most of the vegetables for the restaurant.  The personal relationship to the food grown on the farm serves as inspiration for everyone working at McCrady’s, from the front door to the back.  Using Biodynamic practices heirloom seeds from plants that are at risk of extinction are harvested from family, friends and farmers throughout the Southeast and planted with care by the same people who are preparing and serving the fruits of the collective labor to the guests.  Chef Brock is now growing pre Civil War ingredients on a four acre plot outside of McClellanville, SC.  The goal for this project is not only to save the seeds of the past but to raise awareness of seed savings’ importance.  Sean is working alongside Maria Baldwin of Our Local Foods and the Adaptive Gardens of the Lowcountry to provide employment and education to children with disabilities.

“When you push a carrot seed into the ground and stare at it for sixty days waiting for it to grow, you look at that carrot differently when it finally makes its way into the kitchen and onto someone’s table.” – Chef Sean Brock

 

 

 

The Balance

While a formidable student in the school of forward-thinking culinary technique and mastery of ultra-contemporary flavors, Chef Brock finds still finds most inspiration from the traditions of the past.  His knowledge of curing meats comes courtesy of time spent with the likes of Allan Benton of Benton’s Smoky Mountain Country Hams.  His affection for heirloom produce spawns from memories of his family table in Virginia.  Glenn Roberts (of Columbia, South Carolina based Anson Mills) has partnered with Chef Brock on saving the James Island Red Corn strain (a.k.a. Jimmy Red), along with many others like the original strain of African Benne.

“Food should be a treat for the emotions as well as the palate,” says Brock, “at once comforting, exciting, and entertaining.  We like to surprise and delight our guests with familiar flavors presented in unexpected ways.”

  • Nominated in 2008 and 2009 for James Beard Award “Rising Star Chef”
  • Ranked by Opinionated About Dining (OAD) as one of the top 10 restaurants of 2008 in all of North America.
  • Winner of the Food Network Challenge “The Next Great Chef”
  • Named “Our Favorite Chef in the South” by Garden and Gun Magazine 2008
  • Named “Best Chef” 2009 by The Charleston City Paper
  • Appeared as a Challenger  on “Iron Chef America” in 2010
  • Named number 11 for 2010 in the 30 most important restaurants in America by www.opinionatedaboutdining.com
  • 2010 James Beard Award Winner, Best Chef Southeast