Raised in rural Virginia, Chef Sean Brock has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, he won the James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef.
In 2019, Brock announced he was leaving Charleston and closing the book on over a decade of exploring Lowcountry cooking at renowned restaurants McCrady’s and Husk.
His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. Brock hosted season two of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain, and is featured on season six of the popular Netflix show, Chef’s Table.
In 2019 Brock 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. He is currently opening his flagship restaurant Audrey in East Nashville. At Audrey, Chef Brock is approaching his next chapter with a simple but powerful mission: contribute to Southern culture, community and cuisine in a lasting & impactful way. “Audrey is the restaurant I want to retire in, I plan to take a minimalistic approach to exploring the future of Southern Food.”
Recreate Chef Sean's recipes with his favorite Regalis ingredients.
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