G.U.L.F. Announces Chef Council

October 2, 2014

chef council hi res

Yesterday was a big day for Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.). To kick of National Seafood Month Audubon Nature Institute officials along with influential local chefs from the Gulf region gathered yesterday at Audubon Aquarium of the Americas’ Geaux Fish! exhibit, a gallery dedicated to the marine resourced and rich fisheries of Louisiana. We announced the formation of a Chef Council to promote local, sustainable seafood harvested from U.S. fisheries of the Gulf of Mexico.

“Sustainability of our fisheries is a critical issue which reaches into many areas of our lives here in Southeast Louisiana,” said Audubon Nature Institute President and CEO Ron Forman. “It’s a good time for partnerships such as this one. Our goal is to develop ideas that will prove effective not just in our own backyard, but in fisheries across the globe.”

This summer, G.U.L.F. announced our partnersihp with Chef Tenney Flynn, Executive Chef/Co-Owner of New Orleans Restaurant GW Fins. Chef Flynn spearheaded the development of the Chef Council, who will partner with G.U.L.F. to act as a voice for promoting local, sustainable seafood.

“As chefs, we thrive on the ability to use fresh, diverse, and quality products, and the Gulf offers that up to us in spades,” said Flynn. “We’re fortunate to have such a great resource right in our backyard, and with that comes the responsibility to conserve this valuable resource that defines the culture and economy of our entire region. The G.U.L.F. program has taken on that responsibility and they are actively involved with our seafood industry to ensure the long term sustainability of our fisheries.”

Joining Flynn on the Chef Council are: Susan Spicer, Chef/Owner, Bayona and Mondo; Brian Landry, Executive Chef, Borgne; Ryan Prewitt, Chef/Partner, Peche Seafood Grill; Chris Lusk, Chef de Cuisine, Restaurant R’evolution; Adolfo Garcia, Chef/Partner La Boca and High Hat Cafe; Christopher Lynch, Executive Chef, Atchafalaya; Kristen Essig, Executive Chef, Meauxbar; Cory Bahr, Chef/Owner, Restaurant Cotton and Nonna; and Alan Ehrich, Executive Chef, Audubon Nature Institute.

chef release With the council’s guidance, G.U.L.F. plans to expand its initiative with the creation of a restaurant partnership program to promote the use of Gulf seafood in restaurants and to educate local chefs, restaurant staff, and patrons about seafood sustainability in the region.

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