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Every kitchen needs a Chef, right? At North Coast Seafoods, we are very proud of our Culinary Division, which is primarily focused on offering a comprehensive variety of premium quality fresh and frozen seafood from local waters and beyond for our restaurant customers in New England and across the country. But for over a decade, our Culinary Division has also been striving to develop and offer innovative, nutritious, delicious, and easy to cook seafood options for HOME Chefs – like our Chef’s Catch Kitchen seafood line. So who is the CHEF behind Chef’s Catch Kitchen?
We know there is nothing easy about preparing homemade meals that are high quality, healthy, and delicious. Sometimes there is just not enough time or energy in the day. We also know that while many people in the United States know they SHOULD be eating more seafood for its vast health benefits, it can be a process to become comfortable with preparing it in your kitchen.
That’s why we created a line of restaurant quality, fully prepared, ready to cook seafood dishes, developed by our in-house Chef – formerly known as the Chef’s Catch Kitchen. For those days when cooking is not an option, and takeout is off the table, these high quality entrees are crazy convenient and ready to bake in just 30-40 minutes.
Chef Andrew Wilkinson is our in-house Culinary Seafood Specialist and Chef Director of Research and Development here at North Coast Seafoods.
Trained at The Culinary Institute of America in Hyde Park, New York, Chef Andrew has an instinctive understanding of superior cuisine.Upon graduation, he became an assistant Fellow instructor in the Seafood Teaching kitchen. Then in 1984 & 1988, Andrew was honored to be a part of the United States Culinary Olympic Team as a Sous Chef.
Chef Andrew brings extensive international experience to the kitchen.After graduating from the CIA, he worked atthe 3-star Kur Hotel Traube Tonbach in the Black Forest of Germany. He then briefly returned to the U.S. to be the Executive Chef at Aurora in New York City and after three years was recruited to open a restaurant in Fukuoka, Japan.Wilkinson made his mark in New York City as the Executive Chef of the renowned Rainbow Room, sitting high above New York City in Rockefeller Center Plaza.
Andrew then settled down with his family asChef/Partner of Skipjack’s Restaurant Group in Boston, before ultimately joining the team at North Coast Seafoods.The most important things in Andrew’s life, family and cooking, have always intersected.
Andrew spearheaded our “Real Food for Healthier Kids” K-12 School Program, which is North Coast Seafoods’ commitment to offer all school children the physical and mental health benefits of adding seafood to their weekly diet. Through this program and others, Andrew is constantly looking for innovative ways to utilize lesser-known, sustainable and healthy fish choices for today’s changing diet. For example, our delicious and kid friendly “Fish In Chips” product uses locally caught Acadian Redfish (Ocean Perch) that we coat with low fat Cape Cod Kettle Chips to create a fish tender – basically a healthier (tastier) fish stick.
Chef Andrew has created countless new products for North Coast Seafoods, most notably including our Shrimp Scampi Burger, White Clam Sauce, Haddock Italiano, Coconut Crusted Cod, Stuffed Salmon and Haddock,Crab Cakes, and our Sweet Italian Salmon Burger, and many more over the years!
His most recent venture has been developing our Chef’s Catch Kitchen product line of prepared, ready to bake Seafood Entrees. These restaurant quality dishes include: Stuffed Shrimp Casserole, Crab Cannelloni, Salmon en Croute, Shrimp Gnocchi, and Downeast Scallop Casserole.
Check out some of Andrew’s favorite seafood recipes: Classic Shrimp Scampi, Homemade Crab Cakes, New England Clam Chowder, Honey Mustard Crunch Salmon, Seared Lemon Butter Scallops, or Crispy Parmesan Baked Cod.
