Chef Viverito Makes Cell-Based Seafood Taste Good

Chef Gerard Viverito has more than 20 years of experience as an executive chef, instructor, restaurant owner, and hospitality educator. He recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.

Q: When did your interest in sustainable food start? And why seafood in particular?

Gerard Viverito: In 2000, I was working i…