Meet Chef Sean Brock

Sean Brock is a chef from the American South. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. Brock is the founding chef of the award-winning Husk restaurants and was also the chef of McGrady's in Charleston, South Calorina for the past 12 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. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 James Beard Award for American Cooking. Brock hosted season 2 of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain. He is currently featured on the popular Netflix show, Chef’s Table and just released his newest cookbook SOUTH. Brock will soon open his flagship restaurant compound in East Nashville called the Kudzu Complex – a space that will be dedicated to exploring the possibilities of Southern food for many years to come.

"There are only a handful of appliances throughout modern culinary history that evolve into a verb. I have long been fascinated with cooking vegetables in their own juices and prior to discovering the Musui–Kamado I would have to juice the vegetables, place them into a bag and cook them sous vide. With Musui–Kamado and its waterless cooking abilities you simply place the vegetable into the cast iron pot and use the accuracy of the settings to achieve even better results. This distillation of natural juices allow for the concentration of the natural deliciousness that is available in each product. This allows us to cook much simpler and therefore much healthier and vibrant. Now when a farmer walks through the back door with an armload of amazing pumpkins I can simply say to the team, “lets vermicular these”. Ideas and innovations like this don’t come along very often and the Musui–Kamado is here to stay for many generations to come."