Nashville, USA
The name Sean Brock is synonymous with the food of America’s south. Raised in rural Virginia, Brock made his name in Charleston where he spent more than a decade exploring lowcountry cooking via renowned restaurants McCrady’s and Husk. Now based in Nashville, Tennessee, the James Beard-winning chef and cookbook author continues to contribute to the southern cuisine discussion via his venues Audrey, June, The Continental and Joyland. When he’s off-duty, this is where Brock likes to go.
