Elite Traveler May-June 2015

INSPIRE 100 TOP RESTAURANTS

From far left The interior of Husk; Sean Brock

90 Le Cinq Paris, France Head chef: Christian Le Squer NEW ENTRY

91 Ultraviolet Shanghai, China Head chef: Paul Pairet 2014/91

92 Amaya London, UK Head chef: Karunesh Khanna 2014/76 93 Le Gavroche London, UK Head chef: Rachel Humphrey 2014/74 94 La Petite Maison Dubai, UAE Head chef: Izu Ani NEW ENTRY 95 Restaurant Amador Mannheim, Germany Head chef: Juan Amador 2014/86 96 Husk Charleston, US Head chef: Sean Brock NEW ENTRY 97 Quay Sydney, Australia Head chef: Peter Gilmore 2014/88 98 Restaurant Andrew Fairlie Auchterarder, UK Head chef: Stephen McLaughlin 2014/46 99 Momofuku Ko New York, US Head chef: Sean Gray 2014/97

“When the recognition comes from someone who isn’t a restaurant critic it is special” Sean Brock Husk

Sean Brock, Husk (96) One of the Young Chefs of the Year, Sean Brock, the man behind Husk restaurants in Charleston and Nashville, describes himself as a chef and a preservationist. With a keen interest in heirloom ingredients, he is focused on pushing Southern cuisine forward while honoring the culinary traditions of the region. “Cuisine is a big part of culture,” he explains. “That puts pressure on me to preserve it, document it, celebrate it and hopefully keep it moving.” The lack of mentoring by a Michelin- starred chef or training in culinary hotspots like New York City or France has not stopped Brock from carving out a stellar career as a chef. “I have only ever cooked in the south. I started cooking when I was 16 and I was running a five-star restaurant by the time I was 20 – before I was old enough to drink alcohol,” he says. Arriving in Charleston to take over legendary restaurant McCrady’s in 2006, Brock and his partners later went on to open Husk restaurant in 2010. Another Husk followed in Nashville, Tennessee a year and a half ago. The recipient of several awards, including the James Beard award in 2010, Brock believes awards help him improve. “They put pressure on you to live up to it, which makes you work harder,” he says. Being recognized by members of the dining public rather than experts is special, says Brock. “Our job is to do the best we can to provide a great memory for someone,” he explains. “When the recognition comes from someone who isn’t a restaurant critic it is special because they're there to enjoy themselves. When people have a good time that makes me happy.” He describes his cuisine as a modern

interpretation of Southern food. “There is honor and respect for the past, but also looking forward – that was the spirit of the cuisine when it was formed,” he says. Central to his cooking is the use of heirloom ingredients and he has revived seeds that are not often used anymore. They just taste better, he says. “One of our responsibilities as chefs is to chase deliciousness and share it with guests,” he says. But it goes beyond the flavor; for Brock those seeds are symbolic. “They could tell you a story about a family or a region. They are bits of wisdom and if we don’t continue to grow and cook them and eat and talk about them, those stories and lessons disappear,” he says. He describes the tension between the technical and the creative as central to the cooking process. “You have to geek out about the technical aspects, precision and discipline. On the other side you need to be this flowing creative artist with spontaneity and freedom,” he says. Inspiration is found in everyday experiences whether that is a visit to a farmers’ market or an international trip. “One of the lessons I have learned is to pay attention to what is happening and slow down and think about it,” he says. “What you shoot for is development of your own cuisine. It is a combination of what is in your blood, your DNA and restaurants keep him busy and he has no plans to open more, except for the odd “fun project”, such as Minero the restaurant he opened last year based on the street food of Mexico City. Ultimately, Brock wants to influence the way people think about and eat food. “I want people to be as passionate as I am about food,” he says. “It is a beautiful way to bring people together.” TN your experiences as an adult.” McCrady’s and the two Husk

Falaknuma Palace

Hyderabad, India Head chef: Arun Saundaraj NEW ENTRY