The culinary community plays an important role in the sustainable seafood movement, pushing producers for quality, ocean-friendly products while working to spread awareness to customers, colleagues and policy makers.

Since 2012, we've invited leading chefs and culinarians from across the United States to Monterey, California, to share their challenges and ideas about seafood sustainability, the work of the Seafood Watch program and their role in insuring a future with a healthy ocean.

Members were selected for their leadership roles in their culinary fields—some are new acquaintances to the Seafood Watch program, while others are active spokespeople. We are grateful to these individuals for their time and value their commitment to sustainable, delicious seafood and a healthy, wild ocean.

Hugh Acheson

Hugh Acheson

Author and Chef/Partner

Five & Ten

Athens, GA

Katherine Alford

Katherine Alford

Chef/VP

Food Network Test Kitchen

New York, NY

Robyn Almodovar

Robyn Almodovar

Chef/Owner

Palate Party Truck

Hollywood, FL

John Ash

John Ash

Two-time James Beard Award Winner, Author, Chef and Educator

Sonoma, CA

Rick Bayless

Rick Bayless

Chef/Owner

Frontera Grill, Toplobampo, Xoco

Chicago, IL

Matthew Beaudin

Matthew Beaudin

Executive Chef

Monterey Bay Aquarium

Monterey, CA

Richard Blais

Richard Blais

Author and Chef/Owner

Juniper & Ivy, San Diego, CA

The Spence, Atlanta, GA

Chris Ivens Brown

Chris Ivens Brown

VP of Culinary Development/Executive Chef

Eurest Dining Services

Charlotte, NC

Seth Caswell

Seth Caswell

Executive Chef

Hotel Sorrento

Seattle, WA

Michael Cimarusti

Michael Cimarusti

Executive Chef/Co-Owner

Providence, Connie and Ted's

Los Angeles, CA

Robert Del Grande

Robert Del Grande

Executive Chef/Partner

RDG + Bar Annie Restaurant

Houston, TX

William Dissen

William Dissen

Executive Chef/Owner

The Market Place Restaurant

Asheville, NC

Tom Douglas

Tom Douglas

Author and Chef/Owner

Dahlia Restaurant

Seattle, WA

Susan Feniger

Susan Feniger

Co-Chef/Owner

Border Grill Restaurants, Mud Hen Tavern

Los Angeles, CA

Dory Ford

Dory Ford

Chef/CEO

AQUA TERRA Culinary

Monterey, CA

Sarah Forman

Sarah Forman

Culinary Manager

Los Angeles, CA

Clark Frasier

Clark Frasier

Author and Executive Chef/Co-Owner

Arrows Restaurant

Ogunquit, ME

Mark Gaier

Mark Gaier

Author and Executive Chef/Co-Owner

Arrows Restaurant

Ogunquit, ME

Christopher A. Hastings

Christopher A. Hastings

Author, Consultant and Chef/Owner

Hot and Hot Fish Club

Birmingham, AL

Kerry Heffernan

Kerry Heffernan

Author and Consulting Chef

New York, NY

Sara Jenkins

Sara Jenkins

Chef/Owner

Porsena Porchetta

New York, NY

Paul Johnson

Paul Johnson

Author and Founder/President

Monterey Fish Market

San Francisco, CA

Douglas Katz

Douglas Katz

Chef/Owner, fire food and drink

Chef Partner, Provenance at the Cleveland Museum of Art

Cleveland, OH

Ed Kenney

Ed Kenney

Chef/Owner

Town, Kaimuki Superette

Honolulu, HI

Travis Kight

Travis Kight

Corporate Executive Chef

Service Systems Associates

Cincinnati, OH

Chris Kobayashi

Chris Kobayashi

Chef/Owner

Artisan Restaurant

Paso Robles, CA

Trevor Kunk

Trevor Kunk

Executive Chef

Press

St. Helena, CA

Mo L'Esperance

Mo L'Esperance

Executive Chef/Owner

Morganics

Capitola, CA

Michael Leviton

Michael Leviton

Executive Chef/Owner

Lumière Restaurant

Newton, MA

Sheila Lucero

Sheila Lucero

Executive Chef

Jax Restaurant

Denver, CO

Nathan Lyon

Nathan Lyon

Emmy-nominated Culinary Host, Author and Chef

Los Angeles, CA

Bruce Mattel

Bruce Mattel

Associate Dean, Food Production

Culinary Institute of America

Hyde Park, NY

Mary Sue Milliken

Mary Sue Milliken

Co-Chef/Owner

Border Grill Restaurants

Los Angeles, CA

Rick Moonen

Rick Moonen

Author and Chef/Owner

Rick Moonen's RM Seafood, Rx Boiler Room

Las Vegas, NV

Michel Nischan

Michel Nischan

CEO/President/Founder

Wholesome Wave

Bridgeport, CT

Cindy Pawlcyn

Cindy Pawlcyn

Culinary Partner with Monterey Bay Aquarium

Author and Executive Chef/Owner, Mustards Restaurant

Napa, CA

Stephen Phelps

Stephen Phelps

Chef/Owner

Indigenous Restaurant

Sarasota, FL

Hari Pulapaka

Hari Pulapaka

Executive Chef/Co-Owner

Cress Restaurant

DeLand, FL

Jenneffer Pulapaka

Jenneffer Pulapaka

Manager/Wine Director/Co-Owner

Cress Restaurant

DeLand, FL

Stephan Pyles

Stephan Pyles

Author and Executive Chef

Stephan Pyles Restaurant

Dallas, TX

Andrea Reusing

Andrea Reusing

Author and Executive Chef

Lantern Restaurant, Chapel Hill, NC

The Durham Hotel, Durham, NC

Jeff Rogers

Jeff Rogers

Chef

Monterey, CA

Nico Romo

Nico Romo

Culinary Executive Director

Fish Restaurant, Patrick Properties

Charleston, SC

Jonathon Sawyer

Jonathon Sawyer

Chef/Owner

Trentina, The Greenhouse Tavern, Noodlecat

Cleveland, OH

Michael Schwartz

Michael Schwartz

Author and Executive Chef/Owner

Michael's Genuine Food & Drink Restaurant

Miami, FL

Barton Seaver

Barton Seaver

Author, Chef and National Geographic Fellow

New York, NY

Brian Stapleton

Brian Stapleton

VP Food & Beverage

Aramark Parks and Destinations

Chapel Hill, NC

Allen Susser

Allen Susser

Director

Chef Allen's Consulting

Miami, FL

Sam Talbot

Sam Talbot

Author and Chef

New York, NY

Blaine Wetzel

Blaine Wetzel

Chef

Willows Inn on Lummi Island

Lummi Island, WA

Kelly	Whitaker

Kelly Whitaker

Chef

Basta

Boulder, CO

Virginia Willis

Virginia Willis

Author and Chef

Atlanta, GA

Tim Wood

Tim Wood

Executive Chef

Carmel Valley Ranch

Carmel, CA


These Blue Ribbon Task Force members are helping shape the Seafood Watch program to support the advocacy efforts of the wider culinary community.