Seattle, Washington. January 29, 2008–The Alaska Seafood Marketing Institute (ASMI) has collaborated with thirteen of the hottest chefs around the country to form the Wild Alaska Seafood Congress of Conscious Chefs. The main goal of the congress is to share with the public the benefits of wild and sustainable Alaska seafood from a culinary, health and environmental perspective.

This group of passionate and talented chefs includes:

• John Ash, John Ash & Co., Santa Rosa, California
• Rick Bayless, Frontera Grill, Topolobampo, Frontera Fresco, Chicago, Illinois
• John Besh, Restaurant August, La Provence, Lüke, Besh Steak, New Orleans, Louisiana
• Naomi Everett, The University of Alaska, Anchorage, Alaska
• Susan Feniger, Border Grill, Santa Monica, California and Las Vegas, Nevada, Ciudad, Los Angeles, California
• Maria Hines, Tilth, Seattle, Washington
• Christine Keff, The Flying Fish, Seattle, Washington
• Melissa Kelly, Primo, Rockland, Maine, Orlando, Florida, Tucson, Arizona
• Mary Sue Milliken, Border Grill, Santa Monica, California and Las Vegas, Nevada, Ciudad, Los Angeles California
• Ryan Nelson, Oceanaire, Indianapolis, Indiana
• Gregg Piazzi, Corporate P.F. Chang’s China Bistro, Scottsdale, Arizona
• Barton Seaver, Hook, Washington, D.C.
• Jason Wilson, Crush, Seattle, Washington

In addition to being leaders and innovators in the highly competitive culinary industry, these chefs share a common value—wild and sustainable Alaska seafood. Through creative menu offerings, educational seminars, blogs and interviews these chefs are sharing with the world the importance of sustainability.

 Since acceptance into the Union in 1959, Alaska’s Constitution has mandated that “Fish…be utilized, developed and maintained on the sustained yield principle.” This long-term dedication to sustainability has resulted in keeping the world stocked with a continuous, ever-replenishing supply of wild seafood. Alaska's effective and precise fisheries management practices are considered a model for the world.

The Alaska Seafood Marketing Institute is the State of Alaska’s official seafood marketing arm. It is a public agency of the State of Alaska, funded by the Alaska seafood industry with support from state and federal funds. ASMI promotes Alaska seafood throughout the U.S. and in 16 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices. Please go to www.alaskaseafood.org for more information.

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Contact: Claudia Hogue                                                     
Alaska Seafood Marketing Institute                       
800/806.2497