18 Facts About Sean Brock

Sean Brock is an American chef specializing in Southern cuisine.

Sean Brock was the executive chef at Charleston, South Carolina's Husk from its opening in 2010 until 2018, as well as a partner at McCrady's Restaurant.

Sean Brock is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina.

Sean Brock helped to promote Carolina Gold rice in recipes such as hoppin' John.

In 2015 Sean Brock opened Minero at Ponce City Market, Atlanta, Georgia.

In November 2017, Sean Brock opened the third Husk location in Greenville, South Carolina, in the city's West End district.

In January 2018, Sean Brock opened the fourth Husk location in Savannah, Georgia, in a restored building in the city's landmark historic district.

Sean Brock maintained the title of "founding chef and culinary advisor" at all four Husk locations until May 2019.

In 2020, Sean Brock opened Joyland, the first of his solo restaurant projects, featuring high-quality fast food inspired by his love of cheeseburgers and Southern fried chicken.

Sean Brock then opened a two-story, two-restaurant East Nashville, Tennessee eatery in October 2021 centered around Appalachian cuisine.

Audrey is where Sean Brock has furthered his life's work of studying Appalachian foodways and hospitality.

In September 2023, Sean Brock opened Bar Continental, a hi-fidelity vinyl bar and small plates restaurant.

Sean Brock has been nominated for Outstanding Chef and Rising Star Chef.

Sean Brock's first cookbook, Heritage, was released in October 2014 and is a New York Times bestseller.

Sean Brock was one of the hosts of the second season of The Mind of a Chef.

Sean Brock was a featured chef in the sixth season of Netflix's Chef's Table.

Sean Brock was previously married to high school sweetheart, Tonya Combs, marrying in 2006.

Sean Brock's friends became concerned about his drinking, and he spent his 39th birthday in rehab.