SeaChoice Profile

A Different Kettle of Fish: Executive Chef Clement Chan Stirs the Pot

This profile was written by SeaChoice Program Coordinator Taina Uitto

The invitations for the first-annual SeaChoice “For the Love of Fish” sustainable seafood cooking competition were sent out and, within 24 hours, Executive Chef Clement Chan from A Kettle of Fish had sent in his restaurant’s registration. There may be some cooking competition “keeners” out there, but it soon became clear that Chef Clement’s determination and enthusiasm stems from a genuine belief and commitment to the sustainable seafood movement.

When Chef Clement began his transition to the green side, he knew that it would require a significant amount of homework; however, he felt that, ethically, switching to sustainable seafood was the better way to go. To do this, he first had to take a holistic look at his menu, adjusting menu items and prices in order to balance out any potentially higher costs of sustainable, organic, and/or local options. Doing the math, combined with some creativity, Chef Clement was actually able to lower the menu prices overall, while creating a fresh, original, and more sustainable menu.

Chef Clement has made sure that his kitchen team also understands the importance of participating in the sustainable seafood movement. Under the Chef’s leadership, Sous Chef Romeo Oloresissimo has become more versed in the topic. Competing in the For the Love of Fish competition, Romeo took second place with his pan-roasted sablefish creation.

Sous Chef Romeo Oloresissimo’s sablefish entry at the For the Love of Fish competition.

Chef Clement mentions that finding consistent supplies of seafood, especially for imported species, is one of the main challenges to his efforts. However, when asked whether he would ever throw in the towel, the answer is a resounding no. “There is so much out there. If you look, you’ll find it.”, he states. To demonstrate, he pulls out an assortment of brochures from various seafood suppliers, ranging from small, independent farms to larger companies. After this interesting digression, the Chef makes the point that it is important to have diversity on the menu to be able to substitute products if their availability and/or sustainability status were to change. In addition to providing him some security, this diversity is obviously also appealing to customers.

Overall, Chef Clement feels that his efforts are good for him, good for his customers, and good for the fish, and hopes that this will increasingly become the case in the future. As a last piece of advice, the Chef adds that, despite the considerable amount of work involved, there is no reason why every restaurant shouldn’t be able to create a sustainable seafood menu like his. “If you want to make it work you can”.