Vermicular | Chef Partners | Sean Brock

Sean Brock

Audrey/Redbird
Watch how Sean cooks with soul
Southern Food and 
Cast Iron

Southern Food and
Cast Iron

The versatility of cast iron is legendary in Southern cooking and I can't imagine Southern food without cast iron. If you purchase a well-made cast iron cookware, it’s the only pan or pot you will ever need to cook anything you can ever imagine.


I happen to be obsessed with all things Japan, and when I saw a piece of cast iron cookware that reminded me of my childhood but was made with Japanese precision, I knew immediately that I had to get my hands on one.

Crafted with Care 
and Respect

Crafted with Care
and Respect

It's hugely inspiring for me as a chef to see things done the old fashion way—by hand, with an intense level of care and respect. I think that is one of the things that really drew me to this brand. It’s just like cooking. When you involve those elements of respect and care, you're going to get a better product.

Cast Iron Meets Induction

Cast Iron Meets Induction

The Musui–Kamado is a Japanese cast iron dutch oven nestled in an induction unit, with only a few simple settings. One of the things that drew me to Vermicular was the tradition of cast iron combined with the precision of induction. And that is exactly the way I cook.


It’s such a simple piece of machinery with unlimited technology available, you can cook anything you can imagine. The simplicity really ties in with the idea of simple cooking, traditional cooking blended with modern technology beautifully.

Flavors Naturally Concentrated

Flavors Naturally Concentrated

This is honestly one of the most brilliant cooking devices I’ve ever used. Chicken in this was something that I’ve never experienced before. The distillation process is so intense, producing the most natural intensity of flavor you could imagine… I was just completely blown away.

Ingredient Forward

Ingredient Forward

If a product can intensify the natural flavors of ingredients, if it can make it better than it is naturally, that simply, to me that is an amazing product.

Sean's Recipes

Waterless Summer Succotash

Waterless Summer Succotash

Musui–Kamado / Oven Pot
Steam-Roasted Spaghetti Squash with Tomato Compote

Steam-Roasted Spaghetti Squash with Tomato Compote

Musui–Kamado / Oven Pot
Sumac & Sorghum-glazed Pork Prime Rib with Peanut Gravy

Sumac & Sorghum-glazed Pork Prime Rib with Peanut Gravy

Musui–Kamado / Oven Pot

More Vermicular Chefs

Sean Brock photo

Sean Brock

Audrey/Redbird, Nashville
An award-winning chef from the American South, Chef Brock has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years.
Shinobu Namae photo

Shinobu Namae

L'Effervescence, Tokyo
The chef-owner of a 3-Michelin-star restaurant, L’Effervescence, Chef Namae fuses Japanese ingredients with French culinary techniques to create a unique taste palette and a fusion of cultures.
Albert Adriá photo

Albert Adriá

Enigma, Barcelona
The renowned, award-winning Spanish chef-owner of five elBarri restaurants in Barcelona, Spain, Chef Adriá was formerly the head pastry chef of elBulli, a Michelin 3-star restaurant regularly voted The World's Best Restaurant.
Hiroyuki Sato photo

Hiroyuki Sato

Hakkoku, Tokyo
A rising culinary star, Chef Sato rose to prominence at Sushi Tokami, where he quickly gained worldwide accolades and a Michelin star as the head chef. In 2018, he opened Hakkoku right in the sushi mecca of Ginza, Tokyo.
Jérôme Quilbeuf photo

Jérôme Quilbeuf

Nonna Maria, Barcelona
A former executive chef of a 3-star Michelin restaurant, San Pau, and a 2-star restaurant, San Pau Tokyo, Chef Quilbeuf currently owns a pizza restaurant, Nonna Maria, in Barcelona while managing multiple restaurants in Japan.