Andrew Gruel

The executive chef and CEO of Slapfish, a four-unit restaurant chain based in Huntington Beach, Calif., U.S., talks about how sustainable seafood can be affordable, and where the chain is expanding to next.

SeafoodSource Premium

Become a Premium member to unlock the rest of this article.

Continue reading ›

Already a member? Log in ›


Want seafood news sent to your inbox?

You may unsubscribe from our mailing list at any time. Diversified Communications | 121 Free Street, Portland, ME 04101 | +1 207-842-5500