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Sean Brock
Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant.〔http://mccradysrestaurant.com/sean-brock/〕 The menu at Husk is based on what is available in food grown in Brock's garden. He 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. Bon Appétit Magazine named Husk the “Best New Restaurant in America” in 2011.〔http://www.postandcourier.com/article/20110816/PC1206/308169946〕 A second Husk location opened in Nashville in 2013. Brock's first cookbook, ''Heritage'' was released in October 2014 and is a New York Times bestseller.〔http://www.workman.com/products/9781579654634/〕 His ''Heritage'' cookbook won the James Beard Foundation's American Cooking in April 2015.〔http://www.charlestoncitypaper.com/Eat/archives/2015/04/24/sean-brocks-heritage-cookbook-wins-james-beard-award〕
In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.
Brock was one of the hosts of the second season of ''The Mind of a Chef''. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category.
==Early Life and Education==
Brock is originally from Pound in rural southwest Virginia. Brock graduated from Johnson & Wales University in 2000.
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