Sean Brock, one of the American South’s most acclaimed chefs, has ended his partnership with the Charleston restaurant group behind the successful Husk and McCrady's restaurants after 12 years to focus on upcoming projects in Nashville.
Brock, a James Beard Award-winning chef who has helped define the dining scene in Charleston, South Carolina, will remain a "founding chef and culinary advisor” for the Neighborhood Dining Group's Husk restaurants in Charleston, Greenville, Nashville, and Savannah, but will no longer be involved with the acclaimed McCrady’s, McCrady’s Tavern or Minero, all in Charleston, according to Food and Wine.
In a statement Brock said: “I am so proud of the reputations we have built at each of the restaurants, and I’m excited for each member of the teams to carry the restaurants forward. I have full confidence in these chefs and know that they will continue to deliver the creative, locally-focused, ingredient-driven cuisine that our guests have enjoyed at the restaurants over the years.”
The original Husk in Charleston is a former Bon Appétit magazine 'Best New Restaurant in America' and Neighborhood has moved to reassure diners that the Husk experience will remain the same following Brock’s departure on 1 August.
No word on exactly what Brock has planned next, but Nashville is one lucky city.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.