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CHEF SEAN BROCK HEADED TO NEW YORK TO TAKE OVER CHELSEA MARKET
For Immediate Release, March 2009
There is nothing more gratifying than using your gifts to benefit others. Along with 40 of the country’s most talented chefs, Chef Sean Brock of McCrady’s Restaurant will be turning New York upside down. On March 29, 2009 at 7:00 p.m., Chef Brock will be participating in the Sunday Supper at Chelsea Market. The concourse will be transformed into a single 400-foot long dinner table catering to the approximately 250 expected guests. Tickets for this event are $220. Proceeds will go to the James Beard Foundation and the Robert Fulton House’s Culinary Scholarship. Event sponsors include Food Network, The Gem Hotel, Chelsea Wine Vault, and Green Shopper. For more information or to purchase tickets, visit www.jamesbeard.org.
CHEF SEAN BROCK OF MCCRADY’S
After graduation from Johnson & Wales and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino in Madrid, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award winning Peninsula Grill in Charleston, South Carolina. After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award / Mobil Five-Star Jefferson Hotel in Richmond, Virginia. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to Executive Chef at the Hermitage Hotel in Nashville, Tennessee (sister properties include The Jefferson Hotel in Richmond and The Sanctuary at Kiawah Island Golf Resort, which have both earned AAA Five-Diamond distinction). Chef Brock spent just under three years fine-tuning his craft in Nashville before accepting a position as Executive Chef at McCrady’s in Charleston, South Carolina. Chef Brock has a long list of accomplishments and accolades to his credit, including two dinners for the James Beard Foundation, two features on the Food Network, numerous glowing reviews and local awards. He was nominated in 2008 for the prestigious James Beard Award “Rising Star Chef” and is named in 2009 as a finalist for James Beard ‘Best Chef Southeast’ and ‘Rising Star Chef.’ In 2009, Charleston City Paper named Brock ‘Best Chef Charleston.’ McCrady’s is located at 2 Unity Alley, Charleston, South Carolina 29401. For additional information call McCrady’s at 843.577.0025 or visit www.mccradysrestaurant.com.
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