Chef Ken Stewart

Executive Chef, Aquarium of the Pacific

Ken was born and raised in the central valley of California, in the Stanislaus/San Joaquin county, where he was exposed to fresh local fruits, vegetables and nuts and developed an enthusiasm for utilizing fresh local ingredients.

He moved to Los Angeles where he worked in merchandising and design for the music industry while starting his own catering company as a hobby. Ken’s quest for expanding his knowledge and desire to orchestrate larger scaled events led him to SMG Food Beverage where is was hired as Executive Chef for the Aquarium of the Pacific.

Ken created a relationship with the Director of Seafood for the Future SFF, a program designed to promote sustainability between fishermen, the food service industry, while increasing awareness and promoting of aquaculture for the future and the Aquariums.

Important Notice

August 2020: Virtual Summit Tasting

 

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