Local Chef Moves On To National Competition
Local chef, Logen Crew, earns spot to compete in the Great American Seafood Cook-off. Crew is the executive chef at Current Fish and Oyster in Salt Lake City.
Beating out four other chefs during the Utah Selection Competition with his Utah trout four ways, Crew will now go on to compete with the nation's top seafood chefs in New Orleans on August 6.
“This showed that Utah's food scene is on the rise,” Crew says. “We have really talented chefs and we can get great, fresh seafood at our restaurants. I'm especially excited to show what can be done with the Utah trout.”
Crew will travel to the Great American Seafood Cook-off with his sous chef, Amanda McGraw. Travel expenses will be covered by the Utah Restaurant Association.
Hosted by the Louisiana Seafood Promotion and Marketing Board, this seafood competition features chefs from around the nation, chosen by the lieutenant governors. Crew is up for an even bigger challenge though, as no inland state has ever won the competition.
“Although we are a landlocked state, our chefs can readily get fresh fish and they excel in preparing exceptional seafood dishes," says Utah Lieutenant Governor, Spencer Cox. “The dishes prepared this year were outstanding and I am looking forward to seeing how Logen fares at the Great American Seafood Cook-off.”
The Great American Seafood Cook-off will be held in New Orleans on August 6.