MY WORK beyond THE KITCHEN Lives at the Intersection of writing, conversation, and food Activism
Through op-eds, podcasts, and public advocacy, I focus on sustainable aquaculture, ocean health, food systems policy, and the broader cultural and environmental issues shaping the culinary profession. Writing and conversation allow me to contribute to national dialogue, share lived experience, and support the science and policy needed for long-term change.
My collaborations include Environmental Defense Fund, Monterey Bay Aquarium Seafood Watch, the Chefs’ Manifesto, Smart Catch, and Chefs Collaborative, where I serve on the Board of Directors. Whether I’m publishing an essay, joining a roundtable discussion, or representing chefs in policy spaces, I use my voice to advocate for a more just, sustainable, and climate-resilient food future.
Algae-Fed Salmon Takes Center Plate at Seafood Expo North America
At the 2019 Seafood Expo North America (SENA) in Boston, I had the honor of serving as a Headlining Chef Presenter for the continent’s largest seafood industry event. This platform gave me the chance to cook for—and connect with—some of the most influential voices in global seafood, from fisheries experts and aquaculture scientists to chefs, buyers, and sustainability advocates.
Chefs for Fish | The Portland Pact for Sustainable Seafood
As part of a national gathering in Portland, Oregon, I joined a group of leading chefs and fisheries policy experts to help draft the Portland Pact—a chef-led platform focused on advancing sustainable seafood and science-based fisheries management. The initiative was developed in partnership with the Monterey Bay Aquarium, whose mission and work around ocean conservation and responsible sourcing have long been aligned with my values as a chef and advocate.
Chefs Collaborative | Cultivating a Better Food System Together
My journey with Chefs Collaborative began more than a decade ago, and over the years it has grown into one of the most meaningful communities in my career. Today, I’m proud to serve on the organization’s Board of Directors, working alongside a national network of chefs who share a deep commitment to building a more sustainable, equitable, and resilient food system.
Wasted! The Story of Food Waste | A Night of Film, Food, and Real Talk on Sustainability
I had the honor of MC’ing the official screening of this impactful documentary, which explores the global issue of food waste through the lens of chefs like Anthony Bourdain, Dan Barber, Massimo Bottura, Mario Batali, and Danny Bowien—all pushing for a more just, sustainable food future by transforming "scraps" into high-impact meals.
A Day for Change | LA Times Food Bowl at UCLA with Jonathan Gold
In May 2017, I had the honor of organizing and hosting A Day for Change, a chef-driven symposium at UCLA as part of the inaugural LA Times Food Bowl. This day-long gathering brought together chefs, food workers, students, and advocates to dig into the tough but necessary conversations around systemic change in the food system.
Eat These Fish! LA – A Celebration of Groundfish Recovery at Preux & Proper
At my restaurant Preux & Proper, I had the honor of curating and hosting Eat These Fish! LA—a multi-chef dinner that brought together culinary leaders, scientists, and advocates to celebrate one of the greatest comeback stories in U.S. fisheries: the recovery of California groundfish.
American Comfort Food Redefined | James Beard House Dinner with Chef Sammy Monsour
In one of the most memorable evenings of my career, I had the honor of hosting a collaborative chef dinner at the legendary James Beard House in New York City. The theme for the night: American Comfort Food Redefined—a tribute to the nostalgic dishes we grew up loving, reimagined through the lens of sustainability, seasonality, and craftsmanship.