Oceanaire Chef Joins National Seafood Congress

The Oceanaire Seafood Room today announced that Chef Ryan Nelson was selected by the Alaska Seafood Marketing Institute as one of 13 chefs from around the country to form the Wild Alaska Seafood Congress of Conscious Chefs. Nelson is the chef at the restaurant chain's Indianapolis location.

The goal of the congress is to share the benefits of wild and sustainable Alaska seafood from a culinary, health and environmental perspective.

Other chefs in the congress include: John Ash, John Ash & Co., Santa Rosa, Calif.; Rick Bayless, Frontera Grill, Topolobampo and Frontera Fresco, Chicago; John Besh, Restaurant August, La Provence, Luke and Besh Steak, New Orleans; Naomi Everett, The University of Alaska, Anchorage, Alaska; Susan Feniger and Mary Sue Milliken, Border Grill, Santa Monica, Calif., and Las Vegas, Ciudad, Los Angeles; Maria Hines, Tilth, Seattle; Christine Keff, The Flying Fish, Seattle; Melissa Kelly, Primo, Rockland, Maine, Orlando, Fla., and Tucson, Ariz.;Gregg Piazzi, Corporate P.F. Chang's China Bistro, Scottsdale, Ariz.; Barton Seaver, Hook, Washington, D.C.; and Jason Wilson, Crush, Seattle.


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