Chef John Besh

John Besh owns 5 New Orleans restaurants: August, Besh Steak, Luke, Domenica, La Provence, The American Sector.

"The oil spill currently threatening our entire eco-system is unprecedented and while ultimately, we will want to hold these companies responsible, right now is the time to focus on the people affected by this catastrophe. The spill threatens the livelihoods of thousands and thousands of people - who have been the most concentrated source of seafood production for our entire country."

"In my restaurants and other pursuits, I have always been dedicated to promoting and preserving Louisiana’s rich culinary heritage. Nothing is more intertwined in those traditions than local Gulf Coast seafood. Everyday at Besh Restaurant Group’s six restaurants, we go through about 500 pounds of shrimp and 100 pounds of crab meat in addition to a good 500 pounds of finfish - everything from grouper and flounder to cobia and sheepshead. These fishermen have been discounted by the government for years – the importation of sub-quality shrimp into our country was a huge slap in the face for this industry, and now this disaster is causing additional hardship for them. If we don’t take a stand now and protect the cycle between the eco-system and the local fishermen, then none of it will be around for future generations."

Chef Mark Roberthon

Mark Roberthon is the chef at Breaux Bridge, Louisiana restaurant Cafe Des Amis.

“Our seafood supply at the restaurant has actually been pretty good, prices have gone up, but that is to be expected. Availability was tough for a bit, but that was mostly due to people freaking out and over stocking right when the oil spilled, and not as much due to the spill itself.

I know P & J oysters in New Orleans were on a day to day basis with the places there for a while, but I haven’t heard what the status was lately on that, I think it’s still the same, because of all the fishing closures. I have been using a lot of farm raised fish, to help keep prices down as much as possible, so we don’t have to pass price increases on to the customers.

The seafood that is coming out of the gulf right now is safe, in fact safer than ever…the government is paying even closer attention to the product coming out than ever before, which is a good thing. A lot of people are worried about the seafood from the gulf, which does nothing but hurt the industry, and there is no reason for it. Thanks for keeping us all in your thoughts!”

Chef Adolfo Garcia

Adolfo Garcia owns 4 New Orleans restaurants: Rio Mar Seafood, A Mano, La Boca Steakhouse, Gusto.

With so many sources of information coming out about the BP oil spill, people are confused about the seafood situation in Chef Louisiana. Since seafood is a staple on your menus, can you share a local’s perspective?

“We know our seafood suppliers. We know exactly where it comes from and know that the seafood that is available is unquestionably safe to serve and enjoy. Not all fishing areas are closed, so while there is less supply available, with the exception of very few oysters, we’re still able to offer many local seafood dishes at RioMar and a Mano.”

Are you turning to other areas to fill in?

“We have not yet had to turn to other seafood sources. Of course, we have the option to serve seafood from other places and other proteins. Chefs are creative enough to still offer dishes guests will enjoy.

This isn’t ideal as a chef and restaurant-owner. As a New Orleanian, it breaks my heart that the livelihood of our oyster farmers, shrimpers and fishers is threatened. We are concerned for these folks and their families. I hope this never comes to the point that we lose a generation of fishers - who is going to teach a lost generation how to fish again?”

What is the current spirit like in Louisiana since the crisis?

“We will prevail and hope that people will come visit and experience everything they’ve ever loved about New Orleans.”

Purveyor Rob Walker

Rob Walker runs the Louisiana Seafood Exchange.

“I think it is crystal clear that this disaster is going to hurt. And hurt bad. I don’t think a lot of laypeople even really understand just how bad this could get for us here. The Gulf seafood brand is being punished around the country. It will take years for us to get our reputation back. But here at home, for the most part Louisianans still get it. We still believe that Gulf seafood is wholesome and available. And now like ever before, we need to keep pushing that fact. We can’t afford to have a single consumer erroneously believe that a seafood item is no longer available until we’ve exhausted every last effort to acquire it. Even if it means going outside of our state to find it.

There’s an old saying in the restaurant industry, it goes: ‘One happy customers tells 3 people, one unhappy customer tells 10.’ I believe the same thing could apply in the case of people who might believe their favorite restaurant couldn’t get seafood, because they heard it on the news.

There is plenty of doom and gloom surrounding this crisis. You won’t have to travel far to find a sad story. But those of us that are not giving up on this industry or our Gulf seafood brand want to keep selling Gulf seafood as long as we can. When all of us, and I mean the entire Gulf Seafood industry and the Louisiana restaurant industry are out of seafood, you won’t need to hear it from three or four restaurateurs or seafood wholesalers, you’ll know it! “

- Chef Q & A: John Besh

- Chef Q & A: Mark Roberthon

- Chef Q & A: Adolfo Garcia