NEW ORLEANS – Louisiana Lieutenant Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board crowned Chef Nathan Richard of D.T.B. in New Orleans as the 2019 King of American Seafood after winning the Great American Seafood Cook-Off.
This is the 4th time in 16 years a Louisiana chef has taken home the title. The 16th annual event was held at the Ernest N. Morial Convention Center in New Orleans in conjunction with the Louisiana Restaurant Association EXPO.
Chef Richard wowed a panel of nationally acclaimed judges with his Crawfish and Goat Cheese King Cake with Cream Cheese Pepper Jelly, Crab Fat, Sugar, and Cajun Caviar to beat 16 of the country’s best seafood chefs by showcasing his creativity and highlighting the superior quality of the seafood that comes from Louisiana’s shorelines and vast waterways. This is the same dish he cooked to win the title 2019 King of Louisiana Seafood in June.
“We enjoy hosting the best chefs in the country to battle for the coveted title of King or Queen of American Seafood. Our congratulations to Louisiana’s own King of Seafood Chef Nathan Richard from for beating out a tough lineup of competitors to take home the crown 2019 King of American Seafood,” said Louisiana Lt. Governor Billy Nungesser.
“Beyond naming the best seafood chef in America, we also get to show off the exceptional quality of Gulf seafood and encourage the competitors to continue or start featuring our products in their restaurants. It truly is a wonderful opportunity to further showcase to the nation all the things in Louisiana that willFeed Your Soul.”
“I couldn’t believe it with the level of competition we had here today. At this level, you never know what people are going to bring to the table. We brought our ‘A’ game for sure. I couldn’t be more proud to represent Louisiana as the 2019 King of Louisiana Seafood and now the 2019 King of American Seafood. I look forward to being able to promote and showcase the incredible seafood we have right off our coast in the Gulf of Mexico.”
Coming in second place was Colorado Chef Jorel Pierce of Tag Restaurant in Denver, Colorado, with his dish of Mountain Trout. Guam Chef Peter Duenas of Meskla Chamoru Fusion Bistro in Hagatna, Guam, took third with his Prawn Hash-Topped Napoleon Wrasse.
The Great American Seafood Cook-Off, which is dedicated to promoting sustainable and domestic fisheries, has been held every year in New Orleans since 2004. Previous winners of the Great American Seafood Cook-Off include:
- 2018: Ryan Trahan, Louisiana
- 2017: Lionel Uddipa, Alaska
- 2016: Alex Eaton, Mississippi
- 2015: Beau Schooler, Alaska
- 2014: Terry White, Florida
- 2013: David Crews, Mississippi
- 2012: Gregory Gourdet, Oregon
- 2011: Jim Smith, Alabama
- 2010: Dean Max, Florida
- 2009: Tory McPhail, Louisiana
- 2008: John Currence, Mississippi
- 2007: Tim Thomas, Georgia
- 2006: Justin Timineri, Florida
- 2005: Randy Evans, Texas
For more information on the competition, visit www.louisianaseafood.com/great-american-seafood-cook.