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After graduation from Johnson & Wales and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino in Madrid, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in Charleston, South Carolina. After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award / Mobil
Five-Star Jefferson Hotel in Richmond, Virginia. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to Executive Chef at the Hermitage Hotel in Nashville, Tennessee (sister properties include The Jefferson Hotel in Richmond and The Sanctuary at Kiawah Island Golf Resort, which have both earned AAA Five-Diamond distinction). Chef Brock spent just under three years fine-tuning his craft in Nashville before accepting a position as Executive Chef at McCrady’s Restaurant in Charleston, South Carolina.
Shortly after his return to Charleston, Chef Brock began the development of a 2.5 acre farm on Wadmalaw Island. Rather than rely on others to fulfill the voluminous needs of the kitchen and the demands of an increasingly sophisticated food community, Chef Brock wanted to create a true field-to-table experience, not only for his guests, but for his staff. The McCrady’s culinary, service and management teams work the farm together to produce 90% of the vegetables for the restaurant. The personal relationship to the food grown on the farm serves as inspiration for everyone working at McCrady’s, from the front door to the back. Slated to be biodynamic by mid-2008, heirloom seeds from plants that are at risk of extinction are harvested from family, friends and farmers throughout the Southeast and planted with care by the same people who are preparing and serving the fruits of the collective labor to the guests.
Says Brock, When you push a carrot seed into the ground and stare at it for sixty days waiting for it to grow, you look at that carrot differently when it finally makes its way into the kitchen and onto someone’s table.
While a formidable student in the school of forward-thinking culinary technique and mastery of ultra-contemporary flavors, Chef Brock still finds most inspiration from the traditions of the past. His knowledge of curing meats comes courtesy of time spent with the likes of Allan Benton of Benton’s Smoky Mountain Country Hams. His affection for heirloom produce spawns from memories of his family table in Virginia. Ted Chewning has partnered with Chef Brock on saving the James Island Red Corn strain (a.k.a. Jimmy Red). The strain of corn is at risk of extinction due, in part, to cross-pollination and previous over-harvesting of the delicate lowcountry
soil as a cash crop for ethanol.
Food should be a treat for the emotions as well as the palate, says Brock, at once comforting, exciting, and entertaining. We like to surprise and delight our guests with familiar flavors presented in unexpected ways. Think: Allan Benton’s bacon spun into cotton candy.
Chef Brock has a long list of accomplishments and accolades to his credit, including two dinners for the James Beard Foundation, two features on the Food Network, numerous glowing reviews and local awards, and apprenticeships with acclaimed chefs including:
Rick Tramanto and Gale Gand at Tru Restaurant in Chicago. Tru is a member of Relais Gourmand.
Grant Achatz at Trio Restaurant. Chef Achatz is now chef/owner of Alinea in Chicago, one of the country’s
finest restaurants.
Paco Roncero of La Terraza del Casino in Madrid. Chef Roncero is also part of Ferran Adrià’s incredibly
inventive El Bulli team in Spain.
Reopened the Hermitage Hotel in Nashville after a 17 million dollar renovation
Achieved the AAA Five Diamond award in the first year of operation at Hermitage
Achieved the Mobil Four Star award in 2005 at Capitol Grille, one of only eight restaurants added
Hermitage Hotel’s Capitol Grille restaurant included in Gourmet Magazine’s Guide to America’s Best
Restaurants 2004
Named Nashville’s Best Chef by the Nashville Scene Food Critic Kay West
Featured on the Television Food Network.
Prepared two dinners for the James Beard Foundation
Prepared the annual national Relais and Chateaux dinner
Assisted with the opening of The Club at Hammock Beach in Florida and The Sanctuary at Kiawah Island, SC.
Nominated in 2008 for James Beard Award Rising Star Chef
Ranked by Opinionated About Dining (OAD) as one of the top 10 restaurants of 2008 in all of North America
Voted "Best Chef" by the city of Charleston in Charleston City Paper ’s 2009 "Best of Charleston" awards
2006 Charleston Post & Courier’s Restaurant of the Year Guide, Best Chef | 