Sean Brock on Why All Restaurants Might Need a Meditation Room, and Geeking Out in His Food Lab in Nashville

Nashville-based award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four restaurants—JoylandThe Continental, and his most personal project to date: a duo of restaurants called Audrey and June. Named after his grandmother Audrey (whose middle name was June), the spaces take up both floors of a sweeping A-frame building that’s inspired by the tobacco barns of Brock’s native Appalachia. Together, they’re an ode to his childhood in Virginia and to the woman who forever shaped him as a chef and as a person. But they’re also a portal into the future of food—building on Brock’s research and culinary wizardry from over a decade of leading kitchens across the South, most notably at Husk. His passion for preserving Southern foodways and endless curiosity about food science continues. 

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