Chef Wesley True is crowned King of American Seafood during the 21st Annual Great American Seafood Cook-Off in New Orleans on Saturday
photo by Louisiana Seafood Promotion & Marketing Board
Louisiana Lieutenant Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board crowned Chef Wesley True of Inman Social in Cleveland the 2025 King of American Seafood at the 21st Annual Great American Seafood Cook-Off in New Orleans. The competition was held at the Ernest N. Morial Convention Center in conjunction with the Louisiana Restaurant Association Showcase.
To with the 21st Annual Great American Seafood Cook-Off, Chef True prepared fried catfish with herb aioli, smoked trout roe, hot sauce vinaigrette and peaches.
“I’m shocked," said Chef True. "I competed some years ago and got second place back in the 3rd Annual Great American Seafood Cook-Off in 2006, so I can’t believe I’m here right now. This is incredible. Seafood is just such an important ingredient. We don’t have it locally in Tennessee obviously but the fact that we can get it locally and do something special with it is what matters most.”
“We really had an outstanding competition today with some very talented chefs, the best we’ve had for this event," said Lieutenant Governor Nungesser. "The dishes created were stunning. It wasn’t an easy task for our judges to determine our 2025 King of American Seafood. 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 will Feed Your Soul. We are already preparing for next year.”
Taking home second place this year was Chef Arnaldo Castillo from Tio Lucho’s in Atlanta, preparing fried Vermilion Snapper, Georgia shrimp, Sapelo Island Clams with onions and tomatoes in a Mucho Sauce served with jasmine rice. Chef Matt Brusca from Alewife in Richmond, Va. captured third place with his fried Cobia Collar with green romesco and Virgina Farmer’s salad.
Judging the dishes for the 2025 Great American Seafood Cook-Off included Sam Fore, chef/owner of Tuk Tuk Sri Lanken Bites in Lexington, Ky.; Caroline Hatchett, senior editor at Plate magazine and a James Beard Award nominated writer; Edgar “Dook” Chase IV, owner/president of Chase Hospitality Group and grandson of legendary New Orleans chef Leah Chase; and Chef Casey Thompson, consultant chef at Duchess in Fort Worth, Texas.
Previous winners of the Great American Seafood Cook-Off include, which is dedicated to promoting sustainable and domestic seafood fisheries, include:
2024: Erin Miller, Massachusetts
2023: Brody Olive, Alabama
2022: Erin Miller, Massachusetts
2021: Austin Sumrall, Mississippi
2019: Nathan Richard, Louisiana
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.
Chef Wesley True prepared a fried catfish with herb aioli, smoked trout roe, hot sauce vinaigrette and peaches to win the title King/Queen of American Seafood
photo by Louisiana Seafood Promotion & Marketing Board