Monroe, Louisiana chef Blake Phillips to vie for title in Great American Seafood Cook Off

Release Date: 
Monday, August 1, 2016

On Saturday, August 6, eleven chefs from across the country will compete for the coveted title of America’s Best Seafood Chef.  The 2016 Great American Seafood Cook Off will take place at New Orleans’ Ernest Morial Convention Center.

This year’s competition will feature inventive domestic seafood dishes highlighting unique regional cuisines and cooking styles from Alaska to Florida. Chef Blake Phillips will be preparing his Louisiana Seafood Cook Off winning Blackened Sous Vide Grouper, Fava Bean & Sweet Potato Puree, Corn, Crab, and Mirliton Slaw with Truffle. Each chef’s specialty will represent his state and culinary background. Started by the Louisiana Seafood Promotion and Marketing Board in 2004, the event promotes domestic, sustainable seafood sourcing.

This year’s chefs are:

Alabama – Chef Josh Quick, Odette

Alaska – Chef Colette Nelson, Ludvig’s Bistro

Arkansas – Chef John Munday, Samantha’s Tap Room

Florida – Chef Chris Sherrill, Flora-Bama

Louisiana – Chef Blake Phillips, Sage Restaurant

Massachusetts – Chef  Peter McCarthy, EVOO

Mississippi – Chef Alex Eaton, The Manship

Oregon – Chef Beth Rossos, Bethy’s Catering

South Carolina - Chef Nicholas Huckabee, The Dunes Club

Texas - Chef Jimmy De La Cruz, The Woodlands Country Club

Utah - Chef Logen Crew, Current Fish and Oyster

The reigning champ, Alaska’s Beau Schooler will return to pass the crown. Visit for complete information on the dishes, competitors, judges and more for this year’s event.




Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 N. Third St., 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552