Sean Brock

Chef, Restaurateur


In his relatively short career, Charleston’s Sean Brock has become one of the most important chefs in the country. As executive chef and owner at both McCrady’s and Husk, the James Beard Award-winning chef is a leader in the movement to preserve and restore traditional Southern heirloom ingredients. The rural Virginia native grew up in a family that farmed, cooked, canned and preserved, and those practices have been ingrained in Brock ever since. His restaurants preach and teach Southern ingredients and traditions, and the menu at Husk focuses solely on foods indigenous to the region. Brock is also a passionate advocate for seed saving and grows a number of heirloom crops. He opened his second Husk location — this time in Nashville — which focuses on hearth and ember cooking, as well as local Tennessee vegetables, meat and threes, and hot chicken sandwiches. Brock is also writing his first cookbook, which is expected out next spring.

  • On March 12, 2013
    Sean Brock answered the question: Sean Brock

    What does Sean Brock always have in his refrigerator?

    I always have an entire shelf full of pickles, jams, preserves, fermented things. People love giving those things to chefs, and we love accepting them. And then I have half a shelf with nothing but hot sauce. I’m a condiment guy. I’ve got probably about 50 or 60 condiments in my refrigerator. I love condiments. I always, always have American cheese. I like Kraft. I always have pimento cheese. I gotta always have pimento cheese. I always have to have PBR. If there’s no PBR in my fridge, I have a nervous breakdown. And bloody Mary mix. I’m a huge fan of Zing Zang. That’s my fave. They are so good. Also, I have lots of barbecue sauces from my favorite pit masters. I collect those. I always have Benton’s bacon and lots of citrus, garlic. I always have something black truffle, like black truffle paste or black truffle peelings. And then I have a whole section of nothing but Japanese stuff — different misos, different pepper paste, fermented chilies, hot stuff.