Why I Lobby on Capitol Hill Every Year (and Why More Chefs Should Too)
Every year, I put on my chef coat, step out of the kitchen, and head to Washington, D.C. Not to cook. But to fight—for the future of our food, our oceans, and the communities that depend on both.
Chefs are uniquely positioned to speak truth to power. We buy the ingredients. We know the producers. We feed the people. And we see—firsthand—how climate change, overfishing, and broken systems impact our food supply and the communities that rely on it.
That’s why I’ve made it a point to return to Capitol Hill year after year—joining forces with fellow chefs, scientists, environmental organizations, and policy advocates—to help shape a more sustainable, equitable, and climate-resilient food system.
One of the pillars of this work has been defending and strengthening the Magnuson-Stevens Act, the foundation of U.S. fisheries management. This science-based law has helped rebuild depleted fish stocks and protect marine ecosystems, but it faces constant threats from those who prioritize short-term gains over long-term ocean health.
Just as importantly, my efforts in D.C. have expanded to include advocacy for new food systems legislation—particularly around sustainable aquaculture, regenerative agriculture, and climate adaptation. My initiatives and areas of concern have included:
Supporting the introduction and advancement of sustainable aquaculture bills in Congress
Promoting regenerative agriculture and biodiversity in domestic food production
Advocating for climate-resilient infrastructure across the food supply chain
Championing equity, access, and transparency in national food policy
Over the years, I’ve had the opportunity to meet with several lawmakers who represent the communities I serve—including Congressman Jared Huffman, Congressman Jimmy Gomez, Congresswoman Nancy Mace, and Senator Tim Scott. These conversations are an essential part of building bridges between the culinary world and public policy. We weren’t there as lobbyists—we were there as stewards of food, bringing firsthand knowledge to the table about what it takes to feed people responsibly.
If chefs want to serve sustainable seafood, preserve culinary heritage, and create meaningful careers in food—we have to look beyond our kitchens. We have to engage in policy. We have to show up. Because when chefs speak, people listen.
If you’re a chef, producer, or food professional interested in getting involved in food policy advocacy, reach out to your local Congressional representative and start a conversation / relationship. There’s room at the table—and your voice matters.