DELTA INNOVATION CLASS

This grants us access to view your LinkedIn profile. (This private data will not be shared with anyone outside the program. Don't worry.)

ACCEPT
CANCEL
| Sign Out

Sean Brock

Sean Brock

Follow one of the most interesting and inspiring
people in food today, as Sean takes the mentor
seat on his way to the James Beard Awards in New York.
Watch Video
Close Video ✕
What is Delta Innovation Class?

Sorry, applications for this flight have closed.

Flight Details

The James
Beard Awards
New York, NY
UNITED STATES
THU 1 MAY

About this Flight

Held in New York City, The James Beard Foundation Awards recognizes those in the United States who transform food into something closer to art. It’s a celebration that honors the finest chefs, the finest restaurants, and the finest thinkers in food.

Traveling to this year’s awards will be chef Sean Brock. On his Delta Innovation Class flight from Charleston there will be an empty seat beside him. This is your chance to learn what makes one of the most progressive thinkers in food so special. Apply today, and that seat could be yours. Applications close April 4th.

Sorry, applications for this flight have closed.

MEET THE MENTOR

Sean
Brock

EXECUTIVE CHEF AT HUSK & MCCRADY’S

“Plant, cook, laugh”

A chef with a humble and uncomplicated approach to both sourcing ingredients and cooking them. His dedication to Southern cuisine has made him one of the most celebrated people in food today.

full profile

expand profile info

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.”

Flight Updates

Sean and Irina en route to the James Beard Awards expand content

Sean showing Irina a draft of his upcoming cookbook, Heritage.

Sean picks Irina for the empty seat expand content

Meet Irina Vishnevskaya, a Minneapolis restaurateur with a background in manufacturing brewery technologies and equipment. Irina is currently working to open her first restaurant in the US, a gastropub with its own microbrewery, serving craft beer and locally sourced food.

Outstanding Chef Finalists Announced expand content

The James Beard Awards have selected Sean Brock as one of the six finalists for Outstanding Chef. Winners will be announced May 5th at the award ceremony in New York City.

James Beard Semifinalists Announced expand content

Courtesy of The James Beard Awards Foundation

The James Beard Foundation Awards have named Sean Brock among those selected as a semifinalist for Outstanding Chef of the Year.

Sean Brock in the Press expand content

Courtesy of ZeroPointZero

As Southern cooking’s biggest advocate, Sean isn’t shy about preaching the gospel of Southern food. Here he is, recently featured on the second season of “Mind of a Chef.”

MEET THE MENTOR

Sean
Brock

EXECUTIVE CHEF AT HUSK & MCCRADY’S

“Plant, cook, laugh”

A farmer first and chef second, with an uncomplicated approach to food that has made him one of the most celebrated chefs of today.

BIO

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.

Best New Restaurant
In 2011 Bon Appétit Magazine named Brock’s own restaurant “Husk” the “Best New Restaurant in America.”

A winning concept
Sean was named the “Rising Star Chef” 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.”