The Collaborators

Cook Aquatic Foods was co-created by Food for Climate League in collaboration with a group of talented chefs led by author and educator Barton Seaver, representing a range of foodservice roles and segments—all with a common mission of getting more sustainable aquatic foods on menus.

Barton Seaver

Founder
Chief Education Officer
Coastal Culinary Academy

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise garnered him positions with the United States Culinary Ambassador Corp, the New England Aquarium, and the Harvard School of Public Health leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.

Alexandra Ceribelli

Chef and Retail Operations Manager
Harvest Institute of Food, Nutrition, and Health at Rutgers University

Alexandra Ceribelli is a chef and operations manager and a consultant who is passionate about crafting plant-forward menus and incorporating sustainable seafood into her dishes. At the restaurant she leads at Rutgers University, she focuses on globally inspired meals that support public health, planetary wellness, and economical solutions in high-volume dining.

Maylin Chávez

Chef-Owner and Sea Fare Consultant
Nácar Oysters

Maylin Chávez, a culinary expert from Tijuana, Baja California Norte, is known for her expertise in promoting and cooking with aquatic regenerative foods. Her dishes artfully blend Pacific Northwest flavors with traditional Baja cuisine, garnering praise from top culinary media. Maylin is a passionate advocate for sustainable seafood and leading brands in regenerative mariculture, appearing on culinary shows to raise awareness for the American commercial fishing industry and aquaculture. In addition to her culinary achievements, Maylin was the proud chef-owner of Olympia Oyster Bar in Portland, where she highlighted the diverse flavors of PNW from 2014-2020.

Danielle Leoni

Freelance Chef
OEX Consulting

Danielle Leoni is an American chef and seafood activist dedicated to implementing sustainable change within the food system. As a member of several acclaimed seafood-centric sustainability organizations, her role is to find strategic synergies between chefs, fishers, farmers, seafood standards, ocean health standards, and consumers to help promote resilient ecosystems, more secure food supplies, healthier people, and thriving communities. Danielle is interested in redefining the widely marketed general narrative of sustainable aquatic foods, the future of seafood, the role of blue foods, and chef’s role in our resource management and ultimately our collective well-being.

Lloyd Mann

Global Executive Chef,
VP Head of Culinary
Sodexo

Lloyd Mann has spent over 30 years working in kitchens and leadership positions within the hospitality industry. Prior to joining Sodexo, he held senior positions within the contract catering sector in the UK and globally. At Sodexo, Lloyd focuses on continually evolving food standards across the business while actively promoting seasonal and sustainable food offers. As part of his role, he leads the Sodexo Future Food Collective that brings together industry experts to carry out research and works with chefs on a range of food initiatives to deliver guest-centric, relevant, innovative, and balanced food solutions. This includes leading, designing, and deployment of global food standards across all segments, enriching culinary leaders, and driving food innovation and guest satisfaction. 

Michelle Minori

Chef-Owner and Consultant
Michelle Minori Consulting

Michelle Minori is a chef, consultant, and advocate in San Francisco. Her cooking style focuses on utilizing and respecting local ingredients from the Bay Area, while incorporating flavors and techniques from around the world. Michelle is passionate about many causes, including sustainable seafood, supporting local farmers and the community to strengthen local food systems, and creating change through changing the narrative.

Sammy Monsour

Chef and Co-Owner
Good Luck Hospitality

Sammy Monsour is a Michelin-award-winning chef, cookbook author, and food activist, with a strong focus on seafood and ocean conservation. He actively promotes sustainable food systems, serving on the board of Chefs Collaborative and Smart Catch, and as a member of Monterey Bay Aquarium’s Blue Ribbon Task Force. He was an American chef diplomat during the World Food Day processions at the Food and Agriculture Organization of the UN headquarters in Rome, where he cooked seafood for world leaders and spoke on the importance of sustainable seafood. Additionally, he consults for the Environmental Defense Fund, leading a national team of chef ambassadors for the Coalition for Sustainable Aquaculture.

Geronimo Ramos

Owner and Culinary Consultant
Rooted Table

Geronimo Ramos is a chef and food content creator based in the San Francisco Bay Area. He began his culinary journey with various pop-ups in the East Bay and by volunteering with Farming Hope, a nonprofit addressing food insecurity in San Francisco. He had the opportunity to work as a sous-chef under Chef Harold Villarosa in the Bahamas, cooking for Tiger Woods and his Hero World Golf Tournament. Geronimo’s passion lies in regenerative cuisine, creating menus sourced from regenerative farms, educating others on regenerative lifestyles, and encouraging farms to adopt regenerative practices to restore our ecosystems.

Jason Tepper

Executive Chef
Alexandria City Public Schools

Jason Tepper joined the school nutrition team at Alexandria City Public Schools in January of 2021 to help improve the food served at schools and address nutrition insecurity not only in his community but around the globe. Jason focuses on global cuisine, promoting inclusive, sustainable, planet-forward meals while showing students how food choices affect health and the planet. Being passionate about incorporating sustainable aquatic foods into the meals created comes naturally. Chef Tepper has over 30 years of experience in the hospitality industry. He is a graduate of the University of Maryland and the Culinary Institute of America.