Twelve chefs from across the United States traveled to New Orleans to compete for the coveted title of America’s Best Seafood Chef. This year’s Great American Seafood Cook-Off included amazing seafood dishes that pulled inspiration from many cooking styles. From Louisiana Seafood Nachos to A Taste of the Lowcountry to Shrimp Crusted Red Snapper, each chef’s specialty represented his state and culinary background.
Started by the Louisiana Seafood Promotion and Marketing Board in 2004, the event promotes domestic, sustainable seafood sourcing. The cook-off included Chef George Reis from Alabama, Chef Beau Schooler from Alaska, Chef Jim Shirley from Florida, Chef Adam Evans from Georgia, Chef Michael Brewer from Louisiana, Chef Chris Hart from Maine, Chef Ty Thames from Mississippi, Chef Bryan Gregg from New Jersey, Chef Kurt Fleishfresser from Oklahoma, Chef Doug Adams from Oregon, Chef Ron Andrews from South Carolina, and Chef Brian West from Texas.
While all the dishes were impressive, Chef Beau Schooler from Juneau, Alaska, reigned triumphant. Owner of The Rookery Café, Chef Schooler’s Nose-To-Tail Sockeye Salmon won raves from the judges, including Taste of the South editor Brooke Bell. Coming in second place was chef Adam Evans of Georgia with his Roasted Spear-Caught Lionfish with Sapelo Island Clams, and Louisiana chef Michael Brewer took third place with his Louisiana Seafood Nachos. Learn more about Chef Michael Brewer’s dish and background in an interview with our sister magazine, Louisiana Cookin’.
Visit The Great American Seafood Cook-Off for more information on the dishes, competitors, judges, and more from this year’s event.
Photos courtesy of the Louisiana Department of Culture, Recreation, and Tourism.
