Seafood Watch | Blue Ribbon Task Force & Chef-Led Ocean Advocacy

Since 2016, I’ve had the deep honor of serving on the Blue Ribbon Task Force—a mission-driven coalition created by the Monterey Bay Aquarium’s Seafood Watch program to connect chefs with scientists, sustainability leaders, and policymakers in the fight to protect ocean health.

The chefs on this task force aren’t just celebrated for their cooking—we’re chosen because of our commitment to use our voices, our platforms, and our purchasing power to create real, measurable change in the seafood supply chain.

Together, we act as on-the-ground ambassadors, providing insight and leadership on:

• Sustainable sourcing and culinary traceability

• Science-based seafood policy

• Chef education and consumer outreach

• Collaboration with producers and NGOs on marine conservation

What makes Seafood Watch unique is its focus on science-backed recommendations paired with culinary influence. Whether we’re reviewing sourcing guidelines, hosting seafood dinners that spark conversation, or flying to D.C. to advocate for fisheries policy, our work is always rooted in the belief that chefs can—and should—be agents of change.

This isn’t a passive appointment. It’s an active partnership. I’ve been deeply involved in efforts to:

• Defend the Magnuson-Stevens Act

• Support the growth of responsible aquaculture

• Highlight underutilized species to reduce pressure on wild stocks

• Champion traceable, regenerative seafood across menus and markets

I think of the Blue Ribbon Task Force as the Navy SEALs of sustainable seafood—a small but mighty group of chefs doing serious work to protect what we love.

Being part of this team has been one of the most fulfilling chapters in my career. And I’m just getting started.