presented by the
Louisiana Seafood Promotion
and Marketing Board

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Louisiana Chef Tory McPhail
Crowned ‘King Of American Seafood’
Sixth Annual Great American Seafood Cook-Off

NEW ORLEANS, July 23, 2009 -- America’s finest chefs showed their skills in seafood preparation at the 2009 Great American Seafood Cook-Off, held Saturday in New Orleans for the sixth straight year. The event, which has featured both up-and-coming and celebrity chefs over the years, underscored the importance of cooking with domestic seafood and encouraged the use of products from sustainable fisheries.

Tory McPhail, executive chef of Commander’s Palace in New Orleans, was crowned “King of American Seafood.” New Jersey’s Peter Fischbach, executive chef for Gourmet Dining Services at New Jersey Institute of Technology in Newark, captured second prize, while Alaska’s Patrick Hoogerhyde, executive chef of WildFin Seagrill in Anchorage took home third.

Sig Hansen, the commercial fishing captain who stars in the popular documentary television show Deadliest Catch, and Chef John Folse, who is often recognized as Louisiana’s Culinary Ambassador to the World, co-hosted the event.

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And The Winner Is… Chef John Currence
The Crowned King of American Seafood
Fifth Annual Great American Seafood Cook-Off

Congratulations to Mississippi’s Chef John Currence! He beat out 14 other prestigious chefs from across the nation to be crowned King of American Seafood at the 2008 Fifth Annual Great American Seafood Cook-Off! It was a spectacular battle between great culinary talents at the Louisiana Foodservice EXPO, but at the end of the two day contest, only Chef Currence became seafood royalty.  And that’s no title to take lightly. 

The judges were ‘hooked’ by his Mississippi Redfish Courtboullion with Seafood Dirty Rice as he didn’t ‘scale’ back on authentic, unique flavors.  “Being home, cooking at home, and winning this award in New Orleans meant so much to my family here. Really though, what stands out about this competition was the great camaraderie that developed among the chefs. There were a lot of talented chefs in the room, and I was proud to be among them,” Currence said with a gleam.

TheGreat American Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board featured top chefs from around the nation cooking with domestic, sustainable seafood from their home state.  The competition is sponsored in part by the National Oceanic and Atmospheric Administration (NOAA).  “For the fifth year, NOAA was a proud sponsor of the Great American Seafood Cook-Off," said Dr. James W. Balsiger, director of NOAA’s National Marine Fisheries Service."Bringing together some of the best chefs in the nation, the cook-off showcases our messages of quality, sustainable domestic seafood from across the United States." CLICK TO READ MORE.

Chefs Sizzle, Everybody Wins!

Tim Thomas, of Georgia, Crowned 2007 King of American Seafood

With the Brazilian sounds of Casa Samba vibrating in the huge hall and a performer dressed in tails dancing while expertly sliding wands of fire down her throat, the opening of the final day of the 2007 Great American Seafood Cook-Off could not have been hotter!

The Louisiana Seafood Promotion & Marketing Board (LSPMB) presented the fourth annual Cook-Off at Ernest N. Morial Convention Center in New Orleans on August 4 – 5. Select chefs from coast to coast showcased their art, the value of domestic seafood, and the simplicity of cooking seafood at home. Open to the public for the first time, Day 2 was all about the home cook.

The highlight of the opening ceremony was the announcement of the six finalists from Day 1 who would compete for the title of King or Queen of American Seafood. The nineteen chefs were on pins and needles.

John Connelly, president of National Fisheries Institute and auditor for the event, called out the states: Alaska, California, Georgia, Hawaii, Louisiana, and Massachusetts. He explained that the challenge for Day 2 was to cook a home-style dish for today’s busy home cook in just forty-five minutes. CLICK HERE TO READ THE FULL STORY

Chef from Exotic Florida Coast
Crowned 2006 King of American Seafood

The stage was set, the time was ripe, onlookers crowded the stage in anticipation of the Awards Ceremony for the 2006 Great American Seafood Cook-Off. It was Sunday afternoon in New Orleans and the event couldn’t have spoken more eloquently for domestic seafood.

On stage Master of Ceremonies Louisiana Chef John Besh peeled back the lip of the envelope, glanced out at the crowd, and announced (with all the expected panache), “And the winner of this year’s Great American Seafood Cook-Off is Chef Justin Timineri of Florida.”

Timineri shared the glory and the lime light with Joshua Butler, executive chef for the governor of Florida. Executive Chef Frank Brigtsen of Louisiana was also in the winners’ circle. Brigtsen held the second place trophy high and Executive Chef Tim Thomas garnered the third place trophy for the state of Georgia. CLICK HERE TO READ THE FULL STORY

Texas Wins Big in 2005

Hogarth crowns Chef Randy Evans of Brennan’s of Houston as Seafood King at the 2005 Great American Seafood Cook-Off. Randy’s Wild Caught Texas Shrimp with Biscuits and Gravy is quintessential East Texas cooking.

Clearly, local style and ingredients are what make these cook off chefs great. Randy says, “I’m a big supporter of local farmers, local produce, local shrimp; anything that’s local.” The executive chef for Brennan’s of Houston smiles from ear to ear and hoists his trophy.

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Louisiana's Chef John Besh Wins 2004 Great American Seafood Cook-Off

Executive Chef John Besh of Louisiana was crowned king at the 2004 Great American Seafood Cook Off. The culinary event extraordinaire in New Orleans is all about domestic seafood. And Besh can't say enough about local product. It's what makes his dishes extraordinary.

Check out Chef Besh's winning dish. Pan Roasted Louisiana Blackfish with Corn, Crab and Caviar is an exquisite and delectable display of Louisiana's finest cuisine.

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“We want people to really think about their seafood,” said Louisiana Chef John Besh, “about where it comes from. Events like this raise their awareness.”