MY WORK OUTSIDE THE KITCHEN FOCUSES ON FOOD SYSTEMS POLICY AND OCEAN ADVOCACY
Food has the power to nourish communities, heal ecosystems, and inspire meaningful change. My advocacy work centers on sustainable food systems, climate resilience, and ocean conservation—using my platform as a chef to influence policy, support scientific innovation, and champion food justice.
I’ve contributed to numerous initiatives and organizations, including the Chefs’ Manifesto, Environmental Defense Fund, Monterey Bay Aquarium’s Seafood Watch, Smart Catch by the James Beard Foundation, and Chefs Collaborative, where I currently serve on the Board of Directors. Whether lobbying on Capitol Hill, cooking at World Food Day in Rome, or mentoring the next generation of chefs, I remain deeply committed to protecting the future of food through collective action and chef-driven leadership.
Lobbying on Capitol Hill
Advocating for ocean health and sustainable food systems has become an annual part of my work in Washington, D.C. Each year, I join a coalition of chefs, scientists, and policy leaders to meet with members of Congress and push for legislation that protects marine ecosystems, strengthens coastal economies, and builds a more resilient food system. In addition to championing the Magnuson-Stevens Act—the cornerstone of science-based fisheries management in the US—I actively advocate for the introduction of new food systems policies focused on climate adaptation, regenerative practices, and equitable access to healthy food. These efforts are rooted in the belief that chefs have a vital role to play not just in the kitchen, but in shaping the future of how we grow, source, and share food.
I first began my work with Chefs Collaborative close to a decade ago—and currently sit on the Board of Directors. We're a national (non-profit) network of chefs who work together to promote, educate and celebrate the princicples of sustainability. We fight the good food fight via seminars, symposiums, summits, op-eds, field trips, farm tours and food & wine events all across the country.
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JBF Impact recently planted a flag in LA, and I am SO thrilled to be working with them via Smart Catch—an educational seafood program with the purpose of increasing the sustainability of the seafood supply chain. As a Smart Catch Leader, my restaurant Preux & Proper works with JBF to preserve marine life, assure stable fishing stocks and promote sustainably farmed options.
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In 2012, Seafood Watch began selecting members for the Blue Ribbon Task Force—a mission driven collective of chefs committed to sharing challenges and ideas about seafood sustainability. Our duty is to work closely with Seafood Watch in an "on the ground" capacity to insure a future with healthy oceans. I think of the BRTF as the Navy SEALs of the sustainable seafood movement.
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Chefs’ Manifesto: Global Culinary Advocacy
My journey with the Chefs’ Manifesto—a chef-led initiative aligned with the United Nations Sustainable Development Goals—has taken me across the globe, collaborating with fellow chefs, scientists, and advocates to promote sustainable food systems. Under the leadership of SDG2 Advocacy Hub CEO Paul Newnham, I've participated in numerous initiatives that underscore the power of food in driving positive change.
In Rome, I joined an international delegation of chefs to spotlight the role of sustainable aquaculture in ending hunger and preserving our oceans. Cooking alongside peers from South Africa, India, Peru, and Italy, we celebrated biodiversity and the importance of protecting our oceans as a vital food source.
Our collaboration continued with the Yawa #TOGETHERBAND campaign, where we aimed to raise awareness about the UN's Sustainable Development Goals through the universal language of food. This initiative emphasized the collective responsibility we share in achieving a more equitable and sustainable future.
In Mexico City, at the global headquarters of the International Maize and Wheat Improvement Center (CIMMYT), I had the privilege of preparing a meal for scientists from around the world. The menu featured biodiverse grains, legumes, and groundnuts, highlighting the importance of seed saving and promoting biodiversity in global farming. This experience reinforced the idea that these humble ingredients can create delicious meals that bring people together and foster meaningful conversations about sustainable agriculture.
Through these global engagements, I continue to advocate for a food system that respects our planet, supports local communities, and celebrates the rich tapestry of global culinary traditions.
<p>Chefs Manifesto—a branch of the SDG2 Advocay Hub—is a global community of chefs that champion food biodiversity in our kitchens and recipes for a more diverse, sustainable and delicious future. I recently headed to Rome to cook and highlight sustainable aquaculture—along with chefs from South Africa, India, Peru and Italy—in celebration of World Food Day.
<br><a href="http://www.sdg2advocacyhub.org/chefmanifesto" class="summary-read-more-link" target="_blank"><b>Get Involved →</b></a></p>
Recently, I gathered with America's best chefs in Portland, Oregon, along with colleagues from Monterey Bay Aquairum and a veteran of Capitol Hill to draft the Portland Pact—a piece of legislation calling for sustainably managed fisheries that support our businesses as well as the health of our oceans and the health of U.S. coastal economies. It's a BIG DEAL!
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Anthony Bourdain left us too early, but he also left us with a wealth of cultural and culinary inspiration. His documentary Wasted! being proof. I had the honor of MC'ing an official screening, moderating a panel discussion featuring chefs Nyesha Arrington, Minh Phan, Neil Fraser and Michael Cimarusti, and hosting a food and cocktail event inspired by the films message.
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The Good Food 100 Restaurants™ is an annual list and rating of U.S. restaurants designed to educate eaters and celebrate restaurants–fast casual to fine dining to food service–for being transparent with their purchasing practices, and using their purchasing power to honor and support every link in the food chain. Preux & Proper took the assesssment and we encourage you to do so as well.
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