Charleston chef Sean Brock has named Morgan McGlone chef de cuisine of the forthcoming Nashville outpost of Husk, reports Nashville Scene. McGlone has been working at the original Husk for over two years. The New Zealand native originally came to the restaurant for a short stage but ended up staying two years.
That he started as a stagiaire at Husk should not be confused with a lack of experience. Quite the contrary: before coming to the States, McGlone became one of Australia's hottest chefs with Flinders Inn in Sydney, and he put together Toys, a collective of young local chefs. He left the country in 2009. He has worked at influential restaurants around the world, including Pierre Gagnaire in Paris and DOM in Sao Paulo (he speaks Portuguese, by the way). Two years ago, he had a gig lined up in New York with Zak Pelaccio, but after spending time at Husk, he decided to stay in Charleston. McGlone has also been invited to cook and demo at international festivals like Omnivore.
Brock says McGlone was his first choice for the position. He tells Nashville Scene, "We're very lucky that he decided to take up this crazy venture. Morgan is incredibly talented and in love with Southern food." The expansion of Husk was announced over three months ago. The restaurant will occupy the former location of the restaurant Andrew Chadwick's, an 1895 house on the National Registry of Historic Homes. The house is currently being renovated, and the restaurant's opening, according to Nashville Scene, is "a few months away" at least.