Written by The Blue Ocean Mariculture ‘Ohana, October 12, 2017
Celebrity chefs visit Hawaiian offshore aquaculture site as part of Four Seasons Resorts’ Chef Fest 2017
October 9, 2017 (Kailua-Kona, Hawai’i) – Blue Ocean Mariculture announced that 8 celebrity chefs visited and toured the only US-based offshore aquaculture operation. The event was co-sponsored by Four Seasons Resort Hualalai and Olukai, the Hawaiian lifestyle brand.
The visit was first conceived by Thomas Bellec, Executive Chef at the Four Seasons Resort Hualalai. The resort has served Blue Ocean Mariculture’s Hawaiian Kanpachi on the menu for years and the opportunity to share an ultra-modern offshore aquaculture experience with all-star chefs was too good to pass up. “We bring in world class celebrity chefs to cook, teach and entertain for Chef Fest at the Four Seasons Resort Hualalai, and I knew a visit to the farm would serve to educate and highlight the importance of sustainable seafood done right. It exists here at Blue Ocean Mariculture – this is the future of seafood.”
“We are committed to educating the chef community on sustainable aquaculture practices and our operation in Hawai’i is a shining example of how a large-scale commercial operation can move the U.S. industry forward”, commented Chris Kruse, Executive Vice President of Blue Ocean Mariculture. “We believe that Hawai’i can lead the emerging sustainable offshore aquaculture market in the U.S. and close the $15 billion-dollar seafood trade deficit. Events like this raise awareness about the opportunity that is right in front of us.”
Celebrity chefs participating in the event include James Beard Award winners Chef Andy Ricker (Pok Pok, Portland, OR & New York City) and Chef Gabrielle Hamilton (Prune, New York City & author, Blood, Bones & Butter, a Memoir); Top Chef Masters and Restaurant Owner Chef Neal Fraser (Redbird, Los Angeles); Chef Ivan Orkin (Ivan Ramen, New York City); Top Chef and four-time James Beard Award nominee, and host of Mind of a Chef television show, Chef Edward Lee; Chef Thomas Bellec (Executive Chef, Four Seasons Resort Hualalai, Hawai’i); Chef Fabrizio Schenardi (Executive Chef, Four Seasons Resort Orlando at Walt Disney World, Florida); and Chef Christof Syre (Executive Chef, Four Seasons, Dallas).
The chefs visited both the on-shore hatchery facility, located at the Natural Energy Laboratory of Hawai’i Authority (NELHA), and the open ocean offshore farm adjacent to the Kona International Airport. The visit highlighted the modern science and technology required to be successful raising native Hawaiian Kanpachi. “After seeing the breeding process, and then visiting the offshore farm, my eyes are opened to the future of sustainable seafood”, said Chef Christof Syre. “The fish look happy and healthy, and the fact they are a species raised in their beautiful native Hawaiian habitat, it’s easy to see why the fish is so popular.”
Olukai, the native Hawaiian inspired footwear company, co-sponsored the tour. Brand Ambassador and native Hawaiian waterman, Austin Kino, participated in the event and commented, “I’ve been living and fishing in Hawai’i my whole life. I’m committed to securing the future of the great Pacific Ocean for generations to come, and seeing how responsible and sustainable fish farming can be done gives me hope for the future. The operation respects the ocean, is good for the Hawaiian economy, and helps protect the critical finfish wild stocks.”
About Blue Ocean Mariculture: Blue Ocean Mariculture is the leader in sustainable open ocean aquaculture in the USA. We are committed to reducing pressure on wild fish stocks, and helping to close the $15 billion-dollar US seafood trade deficit. Our premium Hawaiian Kanpachi is produced in the clear, deep waters off Kona, Hawai’i. Hawaiian Kanpachi is loved by the finest chefs and can be found at fine restaurants and specialty grocers throughout the USA. For more information, please visit www.bofish.com, or @hawaiiankanpachi on Instagram.
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