Wild American Shrimp Chef Advocates
Over 90% of the shrimp consumed in the U.S. are farm-raised, imported shrimp. The group of Wild American Shrimp Chef Advocates below is committed to using and promoting the superior qualities of wild-caught, American shrimp from the warm waters of the Gulf and South Atlantic. These chefs showcase how this succulent and nutritious source of protein can be incorporated into a range of inspired culinary dishes. If you would like to join our Chef Advocates program, you can apply HERE.
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- Carla Snyder
more - Stuart Reb Donald
more - Nathalie Dupree
more - John Currence
more - Chris Hastings
more - Tory McPhail
more - Rob Stinson
more - Robert St. John
more - Scott Varnedoe
more - Michael-Ann Rowe
more - Matthew Kajdan
more - Erik Niel
more - Justin Devillier
more - Jay Pierce
more - Carl Schaubhut
more - Mike Lata
more - Aaron Cuschieri
more - Jeremiah Bacon
more - David Dickensauge
more - Mike Brewer
more - Tory Miller
more - Kevin Nashan
more - Ryan Prewitt
more - Eric Lackey
more - Geraldo Bayona
more - Jonathan Bennett
more - Peter Vauthy
more - Mike Koerner
more - Jim Smith
more - David Culi
more - Austin Sumrall
more - James Aptakin
more - Brody Olive
more - Ryan Nelson
more - Simon Brown
more - Katie Dixon
more - Ron Allen
more - Nick Wallace
more