Chef Sean Brock

Southern-Inspired Pork Chop

with Sweet Potato Purée & Brown-Butter Greens

“This dish captures the American South, today. This moment. This season. That sense of place, right here on your plate.”

From pasture to plate

Chef Jet Tila

About chef Sean Brock

Born and raised in the shadow of Virginia’s Appalachian mountains, Sean Brock was schooled in the soil, the cycles, and the seasons from a young age by his grandmother Audrey. She planted the seeds that would flourish into Sean’s thoroughly modern, deeply passionate, and super seasonal philosophy of Southern eating. 

Countless award-winning restaurants, James Beard Awards, and New York Times-Bestselling books later, Sean is rightly revered as a luminary of American food and a champion for Southern foodways and hospitality.

“Schooled in the soil, the cycles, the seasons—I learned that nature is the best teacher. And 'if it grows together it goes together.' When to pick and when to preserve...that deeply Southern wisdom was as true then as it is now.”

Traditions made modern

Growing up on a two-acre farm with a storybook Appalachian grandmother, Sean quickly learned the rhythms of the garden. Chores were in the field and the basement was piled high with preserves, which he would raid (unapologetically!) later in life, bringing them for show-and-tell at his first restaurants in Charleston. 

In his dish for Freshly, those same traditions of foraging, planting, and preserving live on in a signature touch of sassafras—a native plant that Sean grew up digging in the mountains. Made from the dried and ground leaves of the sassafras tree, it adds a piquant touch—somewhere between earthy citrus and anise—to a trio of roasted late-summer mushrooms.
The James Beard Good Food for Good Foundation

Solidarity in community, community through food

Freshly is proud to support the work of Patchwork—a Nashville-based non-profit established by Sean to empower his local community by providing meals, mutual aid, and mentorship to help achieve economic sustainability and work towards systemic change for a more equitable industry.