Growing up in rural Virginia, Sean was exposed to food from a very young age. In his family, most of what you ate, you also grew. So when Sean returned to Charleston as a chef, he founded a 2½-acre farm on Wadmalaw Island, where he grew heirloom and endangered crops –and gave diners at his restaurants a true field-to-table experience.
Today, Brock runs McCrady’s and his Husk restaurants. Where everything he serves has its roots in the South—right down to its locally sourced produce.
Sean’s passion for the roots of Southern food is not only seen on the plates he serves, but he wears it on his sleeves as well. His tattoos depict some of his favorite vegetables, including the endangered “Jimmy Red” corn that is local to the Charleston area.
Best New Restaurant
In 2011 Bon Appétit Magazine named Brock’s restaurant “Husk” the “Best New Restaurant in America.”
A Winning Concept
Sean was a nominee the “Rising Star Chef” award at James Beard in 2009; in 2010 he won the award “Best Chef in the Southeast,” and in 2012 he received the nomination for “Outstanding Chef.”