- MAIN
- CHEFS
- CUISINE
- DINING ROOMS
- EVENTS
SEAN BROCK
EXECUTIVE CHEF
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement–it’s a way of life.” These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.
TRAVIS GRIMES
CHEF de CUISINE
Travis Grimes has been cooking almost as long as he’s lived in the Lowcountry of South Carolina—which is to say, most of his life. He was taught the basics at home and worked as a cook at different restaurants in and around Charleston throughout high school, where he learned how to make bona fide Southern food from some of his older co-workers. Grimes enrolled in Johnson & Wales University in Charleston after high school, from which he graduated in 2000—the same year he completed an internship at former James Beard Best Chef Southeast winner Louis Osteen’s restaurant, Louis’s Charleston Grill.
| copyright © 2011
