Sean Brock

 Credits Brambilla-Serrani

 Credits Brambilla-Serrani


76, Queen street
South Carolina
United States

Sean Brock, the prophet of great Southern cuisine from the United States, was born in 1978 in a small town in the middle of rural Virginia, «a place focused on coal mining where there no restaurants nor traffic lights», he told Paolo Marchi. After attending the Johsnon & Wales University in Providence, Rhode Island, in 2006 he became the executive chef at McCrady’s in Charleston and in 2010 he opened Husk in the same town, an establishment that was named right away as the “Best New Restaurant in America” by Bon Appétit.

2013 was the turn of Husk in Nashville, a real tribute to indigenous ingredients from the South, with a special emphasis on production processes and on the people behind them. In 2014 Brock opened Minero in Charleston, a restaurant inspired by the flavours and culture of Mexico, a project that soon doubled in Atlanta, Georgia.

Brock won the James Beard Award as “Best chef Southeast” in 2010 and was shortlisted by the same foundation as “Outstanding chef” in 2013 and 2014. In October 2014 he published his first book, “Heritage” (Artisan Books), a New York Times bestseller. Today he divides his time between Charleston and Nashville.

See also
Sean Brock and the flavours from the South
The secret of Brock’s oysters

Has participated in

Identità Milano


Luciana Squadrilli e Carlo Passera