20 Chefs Worldwide To Support Oceana Campaign
Twenty chefs from around the world are set to publicly announce their commitment to Oceana’s global campaign, "Save the Oceans: Feed the World."
The official launch will take place in San Sebastian, Spain, on March 17 at an exclusive event to be held at the Basque Culinary Centre.
Hosted by chefs Andoni Luiz Aduriz of Mugaritz and Joan Roca of El Celler de Can Roca, Spain, attending chefs include:
- Ferran Adrià—elBulli Foundation (Spain)
- Massimo Bottura—Osteria Francescana (Italy)
- Daniel Humm—Eleven Madison Park (USA)
- Ashley Palmer Watts—Dinner by Heston Blumenthal (UK)
- Alex Atala—D.O.M. (Brazil)
- Juan Mari and Elena Arzak—Arzak (Spain)
- Pedro Subijana—Akelare (Spain)
- Grant Achatz—Alinea (USA)
- Brett Graham—The Ledbury (UK)
- Joachim Wissler—Vendôme (Germany)
- Heinz Reitbauer—Steirereck (Austria)
- Gastón Acurio—Astrid y Gastón (Peru)
- Enrique Olvera—Pujol (Mexico)
- Rodolfo Guzmán—Boragó, (Chile)
- Normand Laprise—Toqué (Canada)
- José Luis González—Gallery Vask (Philippines)
- René Redzepi—Noma (Denmark). Redzepi will be unable to attend the event but pledged his support for the campaign.
“Chefs feel passionately about the importance of wild seafood, not just on the small scale and what it brings to our kitchens, but also because of its importance to the planet,” says Chef Aduriz. “I think we all just deeply feel the need to support this campaign and help make the oceans abundant again.”
Scientists have documented the decline of wild fishing stocks in the global oceans. 30 countries control more than 90 percent of all the seafood caught in the world.
The group estimates that if proven policy changes that stop overfishing, limit bycatch, and protect habitat are passed in the top seafood countries, there would be enough seafood to provide one billion people a healthy seafood meal each day.
“We are incredibly grateful that so many culinary superstars are coming together to announce their support for policy change that can help to restore the world’s oceans”, says Oceana CEO Andrew F. Sharpless, “We believe they can help to make a huge difference for Oceana’s campaigns and the hundreds of millions of people who depend on the world’s oceans for their sustenance.”
Sharpless and Oceana will release a special digital edition of his book The Perfect Protein at the event that will also include sustainable seafood recipes from participating chefs. The event will open with the premiere screening of the short film documentary The Perfect Protein by Jorge Martínez, featuring the chefs discussing their support of ocean conservation and passion for the sea and its seafood.