Sean Brock
SeanBrock
Editions:
Restaurant:
McCrady’s/Husk
Website
From:
Charleston, South Carolina, USA
Bio:

Sean Brock grew up shucking corn in a tiny coal-mining town in West Virginia. Today he has a cob of very rare corn tattooed on his arm and runs a restaurant named Husk (along with another, McCrady’s) in Charleston, South Carolina. Working with historians and plant geneticists, Brock has given new life to heirloom grains and vegetables from the antebellum south. Embracing both traditional and 21st-century cooking methods, from barbecue to sous vide, he works wonders with fresh, locally-grown products. In doing so, he has opened people’s eyes to Southern American cooking beyond the stereotypical fried chicken and grits. Brock won the James Beard Best Chef Southeast award in 2010; a year later Bon Appétit magazine named Husk “The Best New Restaurant in America.”

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