Beyond an industry with rich history and heritage, Wild American Shrimp are an all-natural food, caught directly from the nutrient-rich waters of the Gulf of Mexico and South Atlantic. New processing technology suspends freshness until cooked, resulting in the best-tasting shrimp!
A well-trained chef will always choose Wild American Shrimp over imported options. To share our story at the restaurant level and beyond, several chefs from across the United States take part in our Chef Advocate program. This program highlights culinary professionals committed to serving Wild American Shrimp.
To put the spotlight on those who have pledged to only serve wild-caught shrimp, we’ve highlighted a few of our advocates in action! Each spotlight features the chef’s food philosophy, story and relationship with our processors. We can guarantee each of these chefs only serve Wild American Shrimp, as they vow nothing tastes better!
Each of these chefs have a long list of accolades and are well-renowned. If you have an opportunity to visit them, be sure to say thanks for serving Wild American Shrimp!
CHEF DAVID GUAS
Bayou Bakery Coffee Bar & Eatery
When you walk through the door of Bayou Bakery Coffee Bar & Eatery, a wave of Southern culture greets you with open arms, as all hospitable Southerners do. The corner eatery, located in the Courthouse district of Arlington, Virginia and on Capitol Hill in Washington D.C., boasts Louisianan ﬂare and mouth-watering fare that can be tasted through Chef David Guas’ simple, but savory recipes. The menu features a twist on home-cooking staples like buttermilk biscuits with pepper jelly, pimento cheese…
CHEF TENNEY FLYNN
What do you get when you mix an executive chef who has licensure to catch the ﬁsh he’s serving and a restaurant in the heart of the French Quarter? That answer is easy – you get GW Fins!
The moment you walk through the doors of GW Fins, you are greeted with a rustic, open dining room ﬁlled with friendly faces ready to deliver you the best of the best in seafood. Built around a concept…
CHEF CARL SCHAUBHUT
If you ask Chef Carl Schaubhut about his food philosophy, he’ll tell you without a second to waste and in true New Orleans fashion, “We’re about eating, drinking and carrying on!”
Schaubhut is executive chef for Café Adelaide and the Swizzle Stick Bar, sister restaurant to the famous Commander’s Palace. Tucked away on the ﬁrst ﬂoor of Loews Hotel, Café Adelaide…