Kelly Hensel

Kelly Hensel

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.

Chef Gerard ViveritoQ: When did your interest in sustainable food start? And why seafood in particular?

Gerard Viverito: In 2000, I was working i…

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About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel