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Press Release
Innovative and Passionate Chef Returning to Charleston in April
McCrady’s Restaurant has appointed highly acclaimed Sean Brock as its new Executive Chef, effective April 3, 2006. Brock will be responsible for McCrady’s main dining room, the Lounge, and the famous Long Room private dining space. Karen Johnston, General Manager of McCrady’s, made the announcement.
“We are very excited to have Sean join the team at McCrady’s,” said Johnston. “He’s among the most innovative chefs in the country, and we’re thrilled to showcase his culinary imagination and skill to Charleston’s sophisticated diners. Sean brings remarkable passion and enthusiasm to his work – his love of food is just addictive, and it shows in every dish he prepares.”
The move to McCrady’s marks something of a homecoming for Brock. Although he was most recently the Executive Chef at the Hermitage Hotel and its fine dining restaurant The Capitol Grille, he began his culinary career in Charleston. Born and raised in Wise, Virginia, Brock was a Magna Cum Laude graduate of Johnson & Wales University in Charleston, and began his professional culinary career as Chef Tournant under Chef Robert Carter at Peninsula Grill.
Two years later, he was appointed Executive Sous Chef under Chef Walter Bundy at the five-diamond Lemaire Restaurant at the Jefferson Hotel in Richmond, Virginia. His success in Richmond led to his promotion to Executive Chef at the newly remodeled five-diamond Hermitage Hotel in Nashville, where he was responsible for both the fine dining restaurant and the hotel’s catering, room service and daily dining operations.
Brock, 27, has a long list of accomplishments and accolades to his credit, including two dinners for the James Beard Foundation, a feature on the Food Network, numerous glowing reviews and local awards, and apprenticeships with acclaimed chefs Rick Tramanto, Gale Gand and Grant Achatz in Chicago, and Paco Rancero in Madrid, Spain.
