CIA Panel: Chefs, Our Oceans & Our Seafood

At the Culinary Institute of America’s Hyde Park campus, I had the honor of joining a distinguished panel of culinary leaders and seafood advocates for a critical conversation on the future of sustainable seafood. Alongside Chef Michael Cimarusti, Chef Jeremy Sewall, and Hudson Valley Fisheries President John Ng, we explored the vital role that chefs play in shaping a food system that supports healthy oceans, responsible aquaculture, and thriving coastal communities.

Hosted in partnership with Monterey Bay Aquarium’s Seafood Watch, the panel addressed the challenges facing our seafood supply—from overfishing and ocean warming to consumer education and sourcing transparency. As chefs, we are uniquely positioned to be storytellers and stewards—translating science and sustainability into action on the plate.

This dialogue reaffirmed something I’ve always believed: seafood sustainability isn’t just about what’s caught—it’s about who’s buying, cooking, and serving it.

By working directly with fisheries, supporting aquaculture done right, and sharing knowledge with our peers and communities, we can help protect marine ecosystems and ensure that the next generation inherits oceans full of life and opportunity.