Sean Brock Biography

Several gourmet specialists learn to cook for the first time when they are young. Sean Brock, who was up in rural Virginia, was profoundly affected by his family's experience growing their food. " "There were no restaurants or stoplights in this town of coal fields." "He adduces. "You produced and prepared everything you consumed, allowing me to see food as it is. You spend the whole day preparing, and your free time is spent protecting. If you were dining, you might have been consuming food from the cellar or nursery; it's a way of life." These were the structural obstacles Brock was aware of as he began his career as a culinary expert, moving a deep-seated passion for researching the origins of Southern cuisine and recreating it by preserving and reintroducing legacy ingredients. Brock landed at Johnson and Wales University in Charleston, South Carolina, after leaving Virginia to attend class. At the Mobil Four-Star/AAA Four-Diamond Peninsula Restaurant in Charleston, where Chef Robert Carter was his mentor, he began his expert career as a chef tournament. After working for Peninsula for two years, Grill Brock was the executive sous chef at Lemaire Restaurant at the AAA Five-Diamond Award/Mobil Five-Star Jefferson Hotel in Richmond, Virginia, under Chef Walter Bundy. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003, where he now holds the position of leader gourmet specialist at the AAA Five-Diamond Hermitage Hotel in Nashville, Tennessee. Before accepting a position as the head culinary specialist at McCrady's Restaurant, Brock spent under three years honing his specialty in Nashville.

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