2012 Blue Ribbon Task Force

The culinary community plays an important role in the sustainable seafood movement, pushing producers for quality sustainable products while working to spread awareness to its customers. In August 2012, a group of leading chefs and culinarians from across the United States gathered together to form a Blue Ribbon Task Force to participate in an open conversation about seafood, sustainability and the work of the Seafood Watch program.

Our Blue Ribbon Task Force members are helping shape the Seafood Watch program by providing input on the tools and messages that best support the important culinary community. Members were selected for their leadership roles in their culinary fields—some are new acquaintances to the Seafood Watch program, while others are active spokespeople. We are grateful to these individuals for their time and value their commitment to sustainable seafood.


  • Hugh Acheson
    Hugh Acheson Author and Chef/Partner, Five & Ten, Athens, GA
  • Katherine Alford
    Katherine Alford Chef/VP Food Network Test Kitchen, New York, NY
  • John Ash
    John Ash Chef/Author/Educator, Napa, CA
  • Richard Blais
    Richard Blais Author and Chef/Owner, The Spence, Atlanta, GA
  • Chris Ivens Brown
    Chris Ivens Brown VP of Culinary Development/ Executive Chef, Eurest Dining Services, Charlotte, NC
  • Floyd Cardoz
    Floyd Cardoz Author and Executive Chef, North End Grill Restaurant, New York, NY
  • Michael Cimarusti
    Michael Cimarusti Executive Chef/Co-Owner, Providence Restaurant, Los Angeles, CA
  • Robert Del Grande
    Robert Del Grande Executive Chef/Partner, RDG + Bar Annie Restaurant, Houston, TX
  • Tom Douglas
    Tom Douglas Author and Chef/Owner, Dahlia Restaurant, Seattle, WA
  • Clark Frasier
    Clark Frasier Author and Executive Chef/Co-owner, Arrows Restaurant, Ogunquit, ME
  • Mark Gaier
    Mark Gaier Author and Executive Chef/Co-owner, Arrows Restaurant, Ogunquit, ME
  • Paul Johnson
    Paul Johnson Author and Founder/President, Monterey Fish Market, San Francisco, CA
  • Michael Leviton
    Michael Leviton Executive Chef/Owner, Lumière Restaurant, Newton, MA
  • Mary Sue Milliken
    Mary Sue Milliken Author and Executive Chef/Co-Owner, Border Grill Restaurants, Santa Monica and Los Angeles, CA, and Las Vegas, NV
  • Rick Moonen
    Rick Moonen Author and Executive Chef/Owner, Rick Moonen's rm seafood Restaurant, Las Vegas, NV
  • Michel Nischan
    Michel Nischan Chef/Owner, Dressing Room Restaurant, Westport, CT; CEO/President/Founder of Wholesome Wave
  • Cindy Pawlcyn
    Cindy Pawlcyn Culinary Partner with Monterey Bay Aquarium; Author and Executive Chef/Owner, Mustards Restaurant, Napa, CA
  • Stephan Pyles
    Stephan Pyles Author and Executive Chef, Stephan Pyles Restaurant, Dallas, TX
  • Andrea Reusing
    Andrea Reusing Author and Executive Chef/Owner, Lantern Restaurant, Chapel Hill, NC
  • Jeff Rogers
    Jeff Rogers Chef, Monterey Bay Aquarium Restaurant, Monterey, CA
  • Michael Schwartz
    Michael Schwartz Author and Executive Chef/Owner, Michael's Genuine Food & Drink Restaurant, Miami, FL
  • Barton Seaver
    Barton Seaver Chef/Author/National Geographic Fellow, New York, NY
  • Virginia Willis
    Virginia Willis Chef/Author, Atlanta, GA