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Sean Brock is the chef and restaurateur behind Joyland, Audrey & june. All three restaurants are located in Nashville, TN .… read more.
Brock was one of the hosts of the second season of The Mind of a Chef. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category. He was also a featured chef in the sixth season of Netflix's Chef's Table.
Sean is currently featured on season six of the popular Netflix show, Chef’s Table. In 2019 he released SOUTH, the highly anticipated follow up to his first cookbook, which was nominated for a James Beard Award and also became a New York Times Bestseller.
Brock won the James Beard Award for Best Chef, Southeast in 2010, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award.
Dec 4, 2019 · Over the past 25 years, chef Sean Brock has risen to the top of the culinary world, operating eight restaurants in five cities, including the acclaimed Husk in Charleston, South Carolina, at his...
Sean Brock. Born and raised in rural Virginia, Sean Brock knew nature from an early age. When he wasn’t helping to grow everything his family ate, he was cooking, preserving, and...
Feb 13, 2020 · It was a watershed moment for the industry when Sean Brock went public with his sobriety. The hard-partying chef had become a food world and pop culture icon equally for his Southern food...
Oct 12, 2021 · Sean Brock’s long-awaited flagship restaurant Audrey has been readying to open its doors — and it’s finally happening on Friday, October 15. Located in East Nashville’s McFerrin Park...
Welcome to Audrey—the flagship restaurant of Chef Sean Brock. Inspired by his Appalachian roots, traditions of the rural South, and his maternal grandmother, Audrey is his most personal project to date.
Raised in rural Virginia, Sean Brock is a distinguished chef and restaurateur known for his involvement in the repatriation of the Southern pantry and cuisine over the past 20 years.
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