Dr. Hogarth is the Assistant Administrator for Fisheries at the National Marine Fisheries Service, National Oceanic and Atmospheric Administration (NOAA Fisheries). As Assistant Administrator, he is responsible for overseeing the management and conservation of marine fisheries and the protection of marine mammals, sea turtles, and coastal fisheries and their habitats within the United States Exclusive Economic Zone.
Dr. Hogarth's background and experience has focused on a wide range of environmental, scientific, and marine policy issues. He has held a number of leadership roles for NOAA Fisheries, including Acting Assistant Administrator (February to September 2001) and Deputy Assistant Administrator for Fisheries (July 2000 to February 2001). He also served as the Southeast Regional Administrator in St. Petersburg, Florida, from May 1999 to July 2000 and as the Southwest Regional Administrator in Long Beach, California, from April 1997 to April 1999. From 1994 to 1997, he held several positions at NOAA Fisheries headquarters, as the Chief of the Highly Migratory Species Division and as senior staff for recreational fisheries issues. Prior to joining NOAA, Dr. Hogarth was the Director of the North Carolina Division of Marine Fisheries, a position he held from 1986 to 1994.
He holds a Ph.D. from North Carolina State University and M.S. and B.S. degrees from the University of Richmond
Julia
Rutland, CCP Julia produces the entertaining feature for each of the 10 issues
each year of Coastal Living Magazine along with
the Seafood Primer, Dinner in a Breeze, and In the
Coastal Kitchen columns. You’ll find Julia happily multi-tasking, whether
it’s developing and testing recipes, food styling, prop styling, writing,
or checking out the latest seafood restaurant. Often flying from coast to
coast to coordinate location photography, Julia has yet to select
her favorite beach.
Julia is a 1985 graduate of the University of Alabama in Tuscaloosa
with a degree in communications and minors in English and marketing. While
living in Los Angeles, California, Julia discovered a love for cooking and
returned to Birmingham for a 3-year culinary apprenticeship. While touring
the Southern Living test kitchens and observing studio photography, Julia
decided that Southern Progress was where she needed to work. In 1993, Julia
landed a job in the Southern Living test kitchens where one of her favorite
duties was
food styling.
In 1996, Julia moved to Memphis, Tennessee with her husband and started a freelance career focusing on writing, recipe developing, cooking demonstrations, and event speaking. Clients included Cooking Light, Weight Watchers, Canoe & Kayak, Piggly Wiggly, and Pampered Chef. Julia also co-authored a cookbook with Susan Dosier, fomer executive foods editor for Southern Living magazine. Discover Dinnertime focused on the value of family mealtimes and offers quick, simple recipes for busy families.
In 2000, Julia received her designation as a Certified Culinary Professional from the International Association of Culinary Professions. In 2005, Julia was promoted to Senior Editor at Coastal Living Magazine.
Julia and her husband have 7 and 2 year old daughters
As a Senior Writer for Southern Living Magazine, Donna Florio gets to help plan the stories and select and taste all the recipes that run in the magazine each month. She sees it not only as an opportunity to taste really good food each day and write about her favorite topic, but to help the magazine’s 13 million readers get supper on the table each night. “Our readers have come to expect recipes that are doable and taste wonderful,” she says, “and we try very hard to provide them.”
Tasting many of the 5,000 recipes that are prepared in the Southern Living Test Kitchen is one of Donna’s favorite parts of the job—but not only because of the food. “We have a remarkable range of experience and talent on the foods staff,” she says, “and I learn something new about food nearly every day at our tasting table. I feel that my 10-year tenure here has given me an education to rival the finest culinary school.”
Donna has a special affinity for seafood, having worked as a seafood marketing specialist for the State of South Carolina for 20 years. During that time, she developed recipes for promotional brochures, made dozens of television appearances, and performed hundreds of seafood cooking demonstrations and tastings. She was also one of the founders and organizers of the American Seafood Challenge, the predecessor to the Great American Seafood Cook-Off.
A native Charlestonian, Donna grew up eating the now-popular shrimp and grits, as well as fried flounder, boiled crabs, and other coastal favorites. She also admits to having a Southern-style sweet tooth, and lis particularly fond of a good layer cake. She received a B.A. in English from the College of Charleston in 1974. She lives in Birmingham, where she and her friends often cook together in her cozy kitchen.
Susan Spicer began her classical French training in New Orleans as an apprentice
to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a four-month
"stage" with Chef Roland Durand (Meilleur Oeuvrier de France) at
the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the
60-seat bistro "Savoir Faire" in the St. Charles Hotel as chef de
cuisine.
In 1985, she traveled extensively in California and Europe for six months, returning to work in the kitchen at the New Orleans Meridien Hotel's "Henri" (consultant chef, Marc Haeberlin of l'Auberge de l'Ill). In 1986, she left to open the tiny "Bistro at Maison de Ville" in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened "Bayona" in a beautiful, 200 year-old Creole cottage in the French Quarter.
With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications such as Food and Wine, Gourmet, Food Arts, Bon Appetit, Travel & Leisure and many more.
Susan has been guest chef at the James Beard House, on Cunard's Sea Goddess II , the Oriental Hotel in Bangkok, on local and national television and for countless charity events in New Orleans and around the country. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants & Institutions magazine's 1996 Ivy Award winners and received "5 Beans", the highest rating, from the New Orleans Times-Picayune. The 1997, 1998, and 1999 Gourmet magazine's "Top Tables" reader's polls listed Bayona in the top five restaurants in New Orleans. While remaining chef/partner of Bayona, in December of 1997, Susan opened Spice, Inc., a specialty food market with take-out food and cooking classes. More recently Spicer opened the award-winning restaurant Herbsaint and Wild Flour Breads, a specialty food market.
While attending college at the University of Miami (Oh.), Shawn McClain took a job at a popular local restaurant and, although he had no formal culinary training, he was running the kitchen and had rewritten the menu by the end of his first year. McClain had found a creative outlet in cooking, and enjoyed the dynamics of the day-to- day operations.
In 1988, McClain enrolled in the School of Culinary Arts at Kendall College (Evanston, Il.) and while there, also worked at the acclaimed Les Plumes and the very popular Prairie restaurants. In 1990 McClain graduated from Kendall, having earned a nomination for the prestigious Escoffier award, and began working at the French-American three-star Boulevard restaurant in the Hotel Intercontinental (Chicago). McClain rose from chef garde manger to sous chef under Chef Stephen Junta, who remains one of his biggest influences. In 1993, McClain accepted an opening line cook position with Trio restaurant (Evanston, Il.). Trio opened in October and by January McClain had accepted the responsibility of sous chef, and the following year became executive chef of this much-heralded four-star fine-dining establishment.
At Trio, McClain was able to define and assert his vision while learning all aspects of running a restaurant. His style came into focus at Trio – one that juxtaposes Eastern influence into Western foundations. He immersed himself in learning to define flavors and finding balance in the foods he worked with, while always finishing the dishes with dazzling presentations. After seven accolade-filled years of keeping Trio one of the top restaurants in the country, McClain was ready to open Spring, where he continues to incorporate Asian cuisine into his repertoire, without limiting his horizon. With the wealth of talent he possesses, McClain can easily shift gears in the future and turn his attentions to any cuisine he chooses.
McClain has been bestowed many awards and accolades since Spring first opened - Esquire magazine’s noted restaurant critic John Mariani honored McClain as his choice for the esteemed “Chef of the Year” award, and in February 2002 McClain was named the “Rising Star Chef of the Year” at the inaugural Jean Banchet Awards for Culinary Excellence.
John
Connelly John Connelly became the President of the National Fisheries Institute in March 2003. NFI is the nation’s leading trade association advocating for the fish and seafood business. With commercial fishing vessel owners, aquaculture farmers, importers, processors, distributors, restaurants and grocery markets as members, NFI represents the fish and seafood commerce chain -- from “water to table.” NFI lobbies Congress and regulatory agencies, serves as the seafood community’s spokesperson with the media, and provides technical advice to its members.
Prior to NFI, John Connelly served in a number of assignments at the American Chemistry Council, including Vice President – Member Relations, Corporate Secretary, State Federation Liaison, and Chemical Plant Security Team Leader. In those roles, he led efforts on both the business and advocacy sides of the $110 million organization.
Prior to the ACC, Connelly served five years in the United States Navy, in both shipboard and staff assignments. He continues to serve his country as a Commander in the United States Naval Reserve, with specializations in political-military affairs and terrorism consequence management.
John Connelly is a 1984 graduate of The College of the Holy
Cross, with a degree in History.
He also earned an MBA at night from George Mason University. He and his wife,
Margaret McCloskey Connelly (also a graduate of Holy Cross), have four children
and live in
McLean, Virginia.
After his formal training at the Culinary Institute of America, Besh furthered
his education in some of the most renowned kitchens in the country. He has
also studied
in the Black Forest region of Germany and spent time working in the south
of France. Not surprisingly, Besh
has embraced this culinary connection with France at Restaurant August. Not
long after it opened in September 2001, Restaurant August scored a spot on
Condè Nast Traveler's list of "Hot Tables," which cites the
50 top new worldwide eateries, as well as on Travel + Leisure's "Top
New Orleans Restaurants"; it was
also chosen as "one of the best new restaurants in New Orleans"
by New York Times critic
Robert Hughes.
