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Portsmouth chef talks future of seafood in DC

Friday, September 22, 2017  
Posted by: Taylor Salvato
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Portsmouth chef talks future of seafood in DC
By: Rachel Forrest

Operating two successful Portsmouth restaurants keeps Matt Louis tied to the kitchen, but the Moxy Restaurant and Franklin Oyster House restaurateur recently got a phone call that brought him to Capitol Hill.

“I got a call about two weeks ago from the Environmental Defense Fund and in Washington, D.C. asking if I could go to D.C. to be part of a group and a committee that is advocating, essentially, for the future of sustainable seafood in this country. They want the voice of our region, our community, and I have a responsibility to honor that.” Louis found a stack of information in his hotel room this past Sunday describing the mission and goal of the meetings, which included 11 other chefs from New England and the Gulf Coast, fishermen and legislators. The list of chefs included Bun Lai, chef/owner of Miya’s in New Haven, Connecticut, and Haley Bitterman of the Brennan Group in New Orleans, both known for their sustainable seafood advocacy.

“These are very serious, well respected chefs that are committed on the highest level to sustainability and doing everything they can to do it,” Louis said.

Louis said he was invited because organizers from EDF, a nonprofit advocacy group, looked at James Beard Award nominees in specific regions and researched their work with sustainable seafood. They were also working with Josh Wiersma, one of the founders of NH Community Seafood. He did a presentation for the committee and asked about Louis. This led to Louis talking seafood on Monday and Tuesday.


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