Sean Brock began his culinary career at Johnson & Wales Charleston and in the kitchen of Robert Carter’s Peninsula Grill. He served as Executive Sous Chef under Chef Walter Bundy at the Five Diamond Lemaire Restaurant at the Jefferson Hotel in Richmond, Virginia, and Executive Chef at the Five Diamond Hermitage Hotel in Nashville. Classic Southern ingredients and Modern Technology converge in Chef Brock’s innovative culinary style. He has twice cooked at the James Beard House and has appeared on the Food Network and in Gourmet magazine.