Chef Sean Brock’s passion for restoring and preserving heirloom ingredients has remained a driving force in his award-winning approach to southern cuisine.

From his early roots in rural Virginia to helming the kitchen at several prestigious southern restaurants in Atlanta, Charleston, and Nashville, Brock continues to redefine what it means to cook and eat southern food.

In addition to winning the James Beard Award for Best Chef, Southeast in 2010, Brock has also been recognized multiple times as a finalist for Rising Star Chef and Outstanding Chef. Both of Brock’s cookbooks, Heritage and SOUTH, were New York Times bestsellers, with Heritage winning the 2015 American Cooking James Beard Award.

Chef Brock hosted the Emmy Award-winning PBS television show, Mind of a Chef (Season 2), and was featured on season six of the popular Netflix show, Chef’s Table.

Brock 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.

Two-Tone Osetra Caviar

Two-Tone Osetra has a rich, buttery flavor and impeccably snappy texture. Representing less than 3% of the harvest, Two-Tone Osetra (acipenser gueldenstaedtii) is a rare selection, with striking, dual coloration and large grain size. Its color is predominantly a gold-platinum, with varying accent shades all across the spectrum. In Iran, this grade is known as “Salt & Pepper.”

Caviar is one of our most important and beloved collections, and we are incredibly proud to carry a line of exquisite-quality, sustainably produced offerings prepared exclusively for Regalis. Our partners bring decades of fishing and production experience to their Netherlands-based sturgeon farm, fusing efficient, ethical, and modern sensibilities with refined palates. Under the guidance of veritable masters of the caviar trade whose families have sustained the highest quality practices in Russian and Caspian caviar for generations, all of their caviars are made without the use of borax, pasteurization methods, coloring agents, or any other unscrupulous techniques. Their diligence not only yields luxuriously delicious offerings, but guarantees 100% traceability from fish to jar, and introduces unparalleled consistency throughout the year.

Produced in the Netherlands

from $150.00

Spanish Mojama (Salt-Cured Tuna)

Mojama is umami-rich salt cured tuna loin, famous in the Spanish cities of Huelva and Cádiz. Delightful grated over pasta, or thinly sliced and draped over warm bread with olive oil and a hunk of tomato.

Avg. Piece size is 1lb

$80.00

Badasoop Roasted Gamtae Seaweed, Unseasoned

With a flavor strikingly reminiscent of fine white truffles, this wild-caught Korean Gamtae seaweed is caught each winter and threaded onto long spools to preserve its distinctive texture before being roasted and dried, unseasoned and pure as possible. When scouring the sea floor, divers must be carefully not to dislodge its underwater roots in order to ensure future regeneration of the plant. This seaweed is a delightful snack on its own, and pairs beautifully with sushi as well.

Each package contains 7 sheets (18 grams) of Gamtae Seaweed

$16.00

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