James Beard award-winning chef, cookbook author, Sean Brock is taking on yet another restaurant in Nashville — this time, the signature restaurant for the upcoming Grand Hyatt Nashville.
Expected to open in fall 2020 within the 17-acre Nashville Yards project, the hotel’s unnamed restaurant will be Brock’s reimagined take on continental cuisine and classic American fare like lobster thermidor, crab louie, and oysters rockefeller. Traditional Gueridon service will offer table-side cart presentations of trout amandine, Caesar salad, crepes Suzette, and more. Whole-roasted chicken will be a staple, and so will beef Wellington
Brock hopes the restaurant will embody a new vision for what a modern hotel restaurant can be — merging his passion for culinary history and fine dining with elegant design, throw back service style, and timeless cuisine. “The idea is to truly embrace and be inspired by the great American hotel restaurants, to invigorate the spirit of those historic dishes,” says Brock. “This will be a place for diners to share a satisfying and leisurely meal together, host a power lunch, or partake in celebration. The restaurant will embody the idea of a celebratory attitude towards eating out, no matter the occasion.”
Leading the design of the upcoming restaurant — Nick Dryden of DAAD. There will be two bars, one open and lively and one warm and intimate — plus plush banquettes and large booth seating that encourages diners to stay awhile. The 25-floor Grand Hyatt Nashville will feature a bold, vibrant design throughout its 591 guest rooms, multiple bars, rooftop lounge, 77,000-square-feet of event space, Grand Club Lounge, and a 5th floor pool deck overlooking the city. The hotel will also hold a world-class spa and fitness center.
The now Nashville-based chef’s sprawling project in East Nashville is currently under construction, and he’s also opening Joyland in the former Stay Golden space on the East side soon. This is Brock first announcement outside of East Nashville since fully separating from Husk and announcing his future plans for Music City.
Barbecue Pitmaster International Consultant.
I am an Italian chef turned Texas BBQ expert. My journey started at Franklin BBQ in Austin, TX where I ate my first ever brisket. This experience would later change my whole life and cooking style.
I began cooking barbecue at Kerlin BBQ, where Pitmaster Bill Kerlin (nominated for Best BBQ in the U.S.) taught me everything I needed to know about smoking meats. After intense two years living in a trailer next to a pit, I began collaborations in Italy and the U.S. with different barbecue venues.
Later on, while working at LORO Asian Smokehouse in Austin, I met Aaron Franklin, experience which led me to be hired as a Cutter and Pitmaster at Franklin BBQ.
In early 2019, I was elected #1 Pitmaster at Brisket King NYC™ annual event.