Sammy Monsour has received acknowledgement and acclaim from Michelin, James Beard Foundation, Good Food 100, Zagat, Eater and the American Culinary Federation. He is a third generation chef, published cookbook author and graduate of the Culinary Institute of America, with roots stemming from his parent’s neighborhood joint in Chapel Hill, North Carolina. You may recognize him from his appearances on Viceland’s The Untitled Action Bronson Show, Travel Channel’s Food Paradise and Food Network’s Guy’s Big Project (to name a few). His focus on Ocean Conservation and Sustainability has positioned him as one of the world’s foremost chef activists. He is currently a board member of Chefs Collaborative, advisory board member for JBF Impact Smart Catch program, member of Monterey Bay Aquarium’s Blue Ribbon Task Force and founding member of Chefs for Fish. Monsour has spoken at Norway’s AquaNor (the World’s biggest aquaculture conference) and was a featured chef presenter at Boston’s Seafood Expo North (America’s largest seafood show). He was also the American chef diplomat during the 2019 World Food Day processions at the FAO headquarters in Rome, where he cooked fish and spoke about sustainable aquaculture’s important role on the path toward achieving the UN’s Sustainable Development Goals by 2030.