Bryan Chia Meat & Livestock Australia Rising Chef of the Year 2015
| Designation |
Chef Co-Owner
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| Company |
Morsels
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| Restaurant Type |
Fusion
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| Category |
Rising Chef of the Year
|
| Country |
Nashville, U.S.A.
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| Location |
Husk by Sean Brock
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|
|
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Travel Takeaway
After this experience at Husk Restaurant, I’ve been able to train my cooks on different butchery techniques as every country has their own cuts and I’m better able to tell our suppliers what exactly we are looking for. We are currently in the process of building a pit smoker, and we are trying to import our own produce so we can control the final plated dish, from start to finish.
Click here for the full report.
Restaurant Profile
Located in Rutledge Hill – just a few blocks south of Historic Broadway, in the heart of Downtown Nashville – is the newest outpost of the Neighbourhood Dining Group and James Beard award-winning Chef Sean Brock renowned restaurant, Husk. At Husk, there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Chef Brock. The resulting cuisine is not about rediscovering Southern cooking, but rather exploring the reality of its roots and heritage.
Hosting Chef’s Profile
Chef Sean Brock’s abilities have resulted in a number of awards and accolades, both locally and nationally. Most recently, he was a finalist for the James Beard “Outstanding Chef” award for 2013, 2014, and 2015. Esquire included Husk Nashville in its “Best New Restaurants in America” in October 2014. His first cookbook, Heritage (Artisan Books), was released in October 2014, and is a New York Times bestseller and recipient of the 2015 James Beard Foundation Book Award for “American Cooking”.
