Three Los Angeles Chefs Compete in National Salmon Contest


In conjunction with its presence at the fourth annual acclaimed Taste of Derby event at the Kentucky Derby, Skuna Bay Salmon has orchestrated a large scale national culinary competition, inviting great chefs from around North America to compete to cook at the prestigious event. Three of the top thirty finalists are local Los Angeles area chefs at some of LA’s most established restaurants:

·Christopher Eddy, Campanile: Carefully choosing his career path, Chef Christopher has worked for some of the best chefs and restaurants in Los Angeles. After catering major events with both Wolfgang Puck catering and Joachim Splichal’s Patina Group, Chef Chris later worked at hotspots Umenohana of Beverly Hills and Rodelio Aglibot’s Yi Cuisine. Chef Chris eventually took over as executive chef of Sake Bistro and Lounge in Valencia, before taking over as executive chef at the legendary Campanile.

·Chris George, Roy’s: Chef Partner Christopher hails from the Culinary Institute of America in Hyde Park, New York. He is classically trained and has been cooking with Roy’s for over 10 years. Born and raised in Portsmouth, NH, George is no stranger to the world of exceptional seafood and shellfish. His passion is deeply rooted in the culinary arts and is committed to making your dining experience not only special, but truly unforgettable

·Andrew Sutton, Napa Rose: Since 2000, Chef Andrew has been in another dream world, Disneyland. But Napa Rose restaurant in the Grand Californian Hotel is no Mickey Mouse affair. The Los Angeles Times critic S. Irene Virbila, to her own surprise, used terms like “perfectly cooked,” “wonderful,” and “impressive” to describe her meal there. “Napa Rose is the only one that offers real competition to the chef-owned kitchens,” she concluded.

The Skuna Bay Salmon Taste of Derby contest began on February 25, 2013, when chefs were encouraged to enter their best Skuna Bay Salmon recipe along with a photo through March 17, 2013. Thirty finalists were selected to make it to the next round of competition.

For the next two years, Skuna Bay Salmon will be the “Salmon of Choice” and will play a prominent role at the Taste of Derby culinary experience. Held the Thursday before the Kentucky Derby, this year’s event and final competition will be at the Kentucky Exposition Center on May 2, 2013.

posted by Anna Nguyen