Top Seafood Chefs Join Wild American Shrimp®

July 12, 2018

Wild American Shrimp®, the American Shrimp Processors Association’s marketing program for wild-caught Gulf and South Atlantic Shrimp, announces the addition of three new Chef Advocates to its Chef Advocacy Program: Chef Ryan Nelson of Late Harvest Kitchen and North End Barbecue and Moonshine, Indianapolis, Ind., Chef Brody Olive of Voyager’s at Perdido Beach Resort, Gulf Shores, Ala. and Chef Simon Brown of Seafood R’evolution, Jackson, Miss.

Chef Ryan Nelson (left) is Chef/Owner of Late Harvest Kitchen, a locally sourced, farm-to-table restaurant, and North End Barbecue and Moonshine, an American regional barbecue restaurant that boasts over 200 types of whiskey. “I’m excited to help promote American Seafood, especially Wild American Shrimp. Wild American Shrimp are a great combination in that they are a healthy, lean protein and at the same time delicious,” says Chef Nelson. He was named to Indianapolis Business Journal’s 2006 “40 under 40” list. In 2016, he was chosen for the James Beard Foundation’s Chefs Bootcamp for Policy and Change and competed in the 2017 National Seafood Cook-off in New Orleans, representing the Seafood Nutrition Partnership as an Ambassador.

Chef Brody Olive (middle) is Executive Chef of Voyagers at Perdido Beach Resort. Olive was crowned King of Alabama Seafood in the 2017 Alabama Seafood Cook-off. This qualified him for the World Food Championships where he was selected as a Finalist. He competed in the 2017 Great American Seafood Cook-off in New Orleans and won 2017 Alabama Chef of the Year from the Alabama Restaurant and Hospitality Association. Olive is focused on serving only the highest quality Gulf seafood. He is passionate about using fresh ingredients, prepared simply and beautifully so that the flavors of the food are allowed to shine. Olive says, “The Gulf shrimp is the heartbeat of kitchens throughout the Gulf Coast- Pink, White, Red or Brown, I love them all!”

Chef Simon Brown (right) is Chef de Cuisine of Seafood R’evolution, the second concept by chefs John Folse and Rick Tramonto of Restaurant R’evolution, New Orleans. Hailing from Scotland, Brown moved to the States almost seven years ago. He has worked as Head Chef in several prominent restaurants and was recruited by celebrity chefs Folse and Tramonto four years ago to aid in the opening of Seafood R’evolution. Brown placed second in the 2018 Mississippi Seafood Cook-off and has headed up events such as Naples Food and Wine Festival 2015 and 2016 and Taste of Mississippi. “We use 100% Gulf shrimp at the restaurant and I am very proud of it,” says Chef Brown.

Wild American Shrimp Chef Advocates inspire and educate chefs, other culinary professionals, and food lovers about the unique qualities of Wild American Shrimp as compared to farmed, imported shrimp. Using a variety of methods, Wild American Shrimp Chef Advocates showcase how shrimp from the Gulf and South Atlantic waters can be incorporated into a range of culinary dishes.

To view more information about Chef Nelson, Olive, and Brown, along with all Chef Advocates, please visit www.americanshrimp.com/chef-advocates.

American Shrimp Processors' Association

About Wild American Shrimp and ASPA: The American Shrimp Processors Association, based in Biloxi, Mississippi, was formed in 1964 to represent and promote the interests of the domestic, U.S. wild-caught, warm water shrimp processing industry along the Gulf Coast with members from Texas, Louisiana, Mississippi, Alabama and Florida. We are the collective voice of the industry, and our focus is to promote the interests of shrimp processors, other segments of the U.S. domestic wild-caught shrimp industry and the general public.