Chef Kelly Armetta is the Director of Culinary Services/F&B at the Hyatt Regency Boston. He has over 30 years of culinary experience and has been the Chef for many of Hyatt Regency’s prestigious properties.
The Ambassadors for Seafood Nutrition Partnership are comprised of volunteers who are high profile individuals that have a passion for health & wellness, seafood nutrition, and addressing America’s public health crisis.
Cookbook author & restaurateur Jennifer Chandler is the author of four cookbooks: The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.
Chef Johnny Carino has more than 30 years of foodservice industry experience. His background reflects culinary, operations, product development, teaching, and consulting experience.
Captain Keith Colburn is a commercial crab fisherman, and one of the stars of the hit television show Deadliest Catch.
Chef Jeff Cowles is a Research Chef with Kerry Americas and serves on the Board of Directors as VP of the Research Chefs Association.
Chris Edelman develops new products, facilitates business relationships with Chef-driven foodservice operations, serves as an engineering resource, participates in thought leadership groups and is highly devoted to philanthropic endeavors and culinary events.
Andrew Gruel serves as the Founder and Executive Chef of Slapfish Restaurant and is a leader in sustainable seafood.
Tony Hang, Executive Chef of HEI Hotels & Resorts, has a philosophy of food to treat each ingredient with respect, let it shine, and not mask it.
Kerry Heffernan is currently Chef at Grand Banks in New York, and has lead the kitchen at some of the city's most famous restaurants.
Tim Hughes is the resident chef at Snapper Grabber’s, a Birmingham, Alabama-based seafood market that services daily customers and some of the largest restaurants and culinary outlets in the Southeast.
Ayanna Johnson is a private chef and owner of Chef Du Jour in Memphis, bringing bring Fresh Innovative and Delicious food back to the table.
Ryan Lopez is a private chef focused on sports nutrition, including NBA superstar Kevin Durant.
With over a decade of culinary experience, Chef Todd Mitgang heads the kitchen at the innovative seafood-focused Crave Fishbar in New York City.
Indianapolis’ sustainable seafood pioneer, Chef Ryan Nelson’s knowledge and dedication to ecologically sound food practices have gained him national recognition.
Julie Qiu is an international oyster expert and founder of In A Half Shell , an oyster appreciation website that was recognized as one of Fathom Away’s “Top Travel Blogs of 2015” and SAVEUR’s “Sites We Love.”
Michael-Ann is an Emmy Award-winning food & travel journalist for her three-part documentary series, Off the Beaten Palate. She is the host of a seafood web cooking series, Put Your Best Fish Forward. Known as the Fishionista, Michael-Ann teaches viewers how to buy, cook and enjoy seafood.
Barton Seaver’s work as a celebrated chef, sustainability advocate, public health educator, and prolific writer has given him technical expertise in, developed personal relationships within, and acquired systemic knowledge of all of the processes by which a fish in water becomes seafood on a plate.
Chef Ben Smith is a great supporter of the importance of seafood nutrition. His Tsunami Restaurant has been voted Best New Restaurant, Best Seafood, and Most Creative Menu.
Heather Tallman is an Indianapolis-based food personality and family meal advocate, food writer, blogger, newspaper columnist and freelance writer.
Joe Urban is the Director of Food and Nutrition Services for the Greenville County Schools in Greenville, South Carolina. Greenville County Schools is the largest school district in South Carolina, and the 43rd largest in the United States with 76,000 enrolled students.