Before the concept of Southern restaurant Husk was a reality, chef Travis Grimes worked alongside executive chef Sean Brock at fine dining destination McCrady's. When The Neighborhood Dining Group opened Husk, both culinary minds transferred to the Queen Street eatery (Brock led both kitchens). According to Grimes' bio: "Grimes and Brock share a passion for creating authentic Southern cuisine from indigenous and local ingredients — so when Brock opened Husk in 2010 it was a natural progression for Grimes to move there with him as his Chef de Cuisine."
After over four years as Brock's right-hand man at Husk, Grimes moves up to the coveted Executive Chef title today. Grimes' passions are the same as Brock's: pickling, a "love for pork," local foods, and antique cookbooks, so the kitchen is in good hands.