Chef Sean Brock attended Johnson & Wales University and worked in acclaimed restaurants throughout the South before accepting a position with the Neighborhood Dining Group (NDG) as executive chef at McCrady’s in Charleston in 2006. In 2010, Brock opened Husk, also in Charleston and named “Best New Restaurant in America” by Bon Appétit in 2011, followed by Husk Nashville in 2013, named one of “12 Most Outstanding Restaurants” by GQ and one of “America’s Best New Restaurants” by Esquire in 2014. Husk is a celebration of Southern ingredients, only serving food that is indigenous to the South, with an emphasis on the ingredients and the people who grow them. In October 2014, Brock opened Minero in Charleston, inspired by the flavors and culture of Mexico, and Minero Atlanta will open spring 2015.

Brock won the James Beard Award for “Best Chef Southeast” in 2010, and was a finalist for “Outstanding Chef” in 2013, 2014, and 2015. He hosted season two of Anthony Bourdain’s “The Mind of a Chef” on PBS, for which he was nominated for an Emmy. His first cookbook, Heritage (Artisan Books), was released in October 2014, and is a New York Times bestseller and recipient of the 2015 James Beard Foundation Book Award for “American Cooking”. Brock divides his time between Charleston and Nashville.