Aqua Nor Conference: Advancing Sustainable Seafood and Algae Innovation in Norway

Trondheim, Norway was the stage for one of the most impactful events of my culinary career: Aqua Nor, the largest aquaculture technology conference in the world. In partnership with Corbion and BioMar, I had the honor of delivering the keynote address and creating a sustainable seafood experience for over 300 global attendees—bringing together science, storytelling, and serious flavor.

Alongside my wife and bar director Kassady Wiggins, we built an immersive culinary activation that centered on the future of responsible aquaculture. Kassady crafted three custom cocktails featuring fermentation-based algae, while I designed a menu built entirely around Norwegian salmon and sustainably sourced roe, including:

• Smoked Salmon Tartare with Dill & Algae Oil

• Charred Salmon Belly with Fennel & Horseradish

• Salmon Roe Crudo with Toasted Kelp & Fermented Beets

These dishes weren’t just about taste—they were about demonstrating how next-gen aquafeed, powered by algae-derived Omega-3s, can reduce our reliance on wild fish and improve the footprint of farmed seafood.

What made this experience so powerful was the audience. I wasn’t just cooking for fellow chefs—I was cooking for scientists, policy leaders, ocean conservationists, and aquaculture pioneers from all over the world. Together, we sparked conversations around the role chefs can play in scaling climate-smart food systems and bridging the gap between innovation and consumer trust.

This wasn’t just a meal. It was a movement.

Special thanks to Corbion, BioMar, and the Aqua Nor Conference for trusting me with this moment—and for leading the charge toward a better food future from sea to plate.