ALASKA CHEF LIONEL UDDIPA CROWNED 2017 KING OF AMERICAN SEAFOOD

Release Date: 
Saturday, August 5, 2017

Thirteen of the nation’s top chefs battled for prestigious title at the Great American Seafood Cook-Off

 

NEW ORLEANS – Aug. 5, 2017 – Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) crowned Chef Lionel Uddipa representing the state of Alaska and SALT in Juneau, as the King of American Seafood at the 14th annual Great American Seafood Cook-Off, held this afternoon in New Orleans in the Ernest M. Morial Convention Center. To earn the crown, Chef Uddipa and his sous chef Jacob Pickard prepared Sea Asparagus Risotto with Alaskan King Crab, knocking out 12 of the nation’s best chefs by showing his creativity and craftsmanship in highlighting the superior quality of domestic seafood.

 

“This year’s competition was one of the toughest yet, and I want to congratulate all of today’s competitors for presenting exceptional dishes, and to Chef Uddipa for truly showcasing why domestic seafood is one of the most flavorful and healthy ways to enjoy a meal,” said Lt. Gov. Billy Nungesser. “I hope you wear this crown with great pride and accomplishment Chef Uddipa – it’s well deserved.”

 

Chef Kyle McClelland, representing Massachusetts, was named runner up of today’s culinary competition with his dish of Modern New England Clambake with Gloucester Lobster and Corn Puree. Closely behind was Chef Marc Quinones, representing New Mexico, with his Spiced Duck Fat Fried Oysters with Hatch Green Chile and Chorizo BBQ Spread.

 

For more competition highlights and to view competitors’ recipes, visithttp://www.greatamericanseafoodcookoff.com.

 

During the grueling culinary face-off, each chef prepared a dish that best promoted the use of domestic seafood while interacting with a live audience, celebrity hosts and the “chef refs”. Each dish was scrutinized by a notable national panel of judges, who scored based on presentation, creativity, composition, craftsmanship and flavor.

 

Competing chefs:

·        Chef Brody Olive, Alabama (Voyager’s Restaurant at Perdido Beach Resort)

·        Chef Lionel Uddipa, Alaska (SALT)

·        Chef Jason Perry, Florida (The Fish House)

·        Chef Ryan Nelson, Indiana (Late Harvest)

·        Chef Bonnie Breaux, Louisiana (The St. John Restaurant)

·        Chef Kyle McClelland, Massachusetts (Saltie Girl)

·        Chef David Dickensauge, Mississippi (Corks & Cleaver Wine Bistro)

·        Chef Amber DiGiovanni, Missouri (Cookbook author and culinary teacher)

·        Chef Jay Smith, New Hampshire (Copper Door)

·        Chef Marc Quinones, New Mexico (MAS Tapas y Vino)

·        Chef Jennifer Behm-Lazzarini, Rhode Island (Red Fin Crudo + Kitchen and MasterChef winner)

·        Chef Ryan Coffindaffer, South Carolina (The Alisa Pub)

·        Chef Joe CervantezTexas (Brennan’s of Houston)

 

Meet the judges:

·        Monti Carlo – Food Network Personality

·        Steve Green – Founder and CEO of #FoodieChats

·        Chef Brian Landry – Borgne in New Orleans, LA

·        David Mezz – Deputy Editor of Garden & Gun magazine

·        Chef Jim Smith – Executive chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission

·        Chef Brian West – Restaurant Consultant 

 

Meet the hosts:

·        Chef Cory Bahr – Celebrity chef and finalist on season 13 of “The Next Food Network Star”

·        Chef Rusty Hamlin – Executive chef for Zac Brown Band and finalist on season 13 of “The Next Food Network Star”

·        Paul Murphy – WWL-TV (CBS) in New Orleans, LA

 

Meet the Chef Refs:

·        Chef Chris Sherrill – former GASCO competitor, Flora Bama Yacht Club, Perdido Key, FL

·        Chef Michael Brewer – The Riverview Room in New Orleans, LA

 

Louisiana Seafood would like to thank the 2017 GASCO sponsors: Louisiana Restaurant Association, Southwest Cargo and Libbey.

 

 

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Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 N. Third St., 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552
Email: jburas@crt.la.gov

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