Taking place Friday, June 21 through Sunday, June 23, and spearheaded by Portland Chef Vitaly Paley, the first annual Sustainable Seafood PDX is slated to be a fun-filled weekend among friends sharing food, drink and wisdom about the health of our oceans while celebrating our abilities to invoke change.

Headwaters welcomes guest speakers and chefs from up and down the Pacific Coast (view the lineup below) for Sustainable Seafood PDX, a weekend that promises invigorating discussions, field trips, informal gatherings, a sustainable seafood Grand Dinner, and a salmon brunch.

Some event tickets are sold à la carte and a limited number of weekend packages are available for a more comprehensive sustainable seafood experience. Please see below for more details.

We are thrilled to have the nation's leading sustainable seafood bodies, Monterey Bay Aquarium’s Seafood Watch and the James Beard Foundation’s Smart Catch, as participants and partners in Sustainable Seafood PDX. We are also grateful to our sponsors Pacific Seafood, Provenance Hotels and San Pellegrino for their support.




Ned Bell

Ned Bell is a chef advocate, keynote speaker, educator and founder of Chefs for Oceans. Bell’s interests and talents have led him to his current roles as Ocean Wise Executive Chef, Culinary Director of The Vancouver Club, and Chef Ambassador for International Year of the Salmon The recipient of Food Service & Hospitality Magazine’s Pinnacle Award for Chef of the Year (2015) and leading a multi-chef sustainable seafood celebration at James Beard House (2017) and SeaWeb Seafood Summit Global Champion Award (2017). He is the author of bestseller, Lure: Sustainable Seafood Recipes from the West Coast, and lives in Vancouver, Canada.

Participating in: Salmon on Salmon Street (Sunday)


Zoi Antonitsas

Zoi is the chef-owner of Little Fish in Seattle, Washington. She was named one of Food & Wine’s Best New Chefs in 2015. She takes inspiration from the sea, and her food reflects her love of the Mediterranean, specifically Greece. Restaurants under her direction have been featured in publications across the country including Bon Appetit, Food & Wine Magazine, SAVEUR, GQ, Wine Enthusiast, Seattle Metropolitan Magazine, Seattle Magazine, The New York Times, USA Today and many others. Zoi has spent time as a consultant for San Francisco's NOPA; participated in the nationally recognized Outstanding in the Field; and was a contestant on season 4 of Bravo’s Top Chef.

Participating in: Sustainable Seafood Grand Dinner (Saturday)


Sheila Bowman

Sheila Bowman is Senior Manager of Outreach and Education for the Monterey Bay Aquarium’s Seafood Watch program. She manages the team responsible for developing programs and materials and promoting ocean-friendly seafood choices to consumers, chefs, and major seafood buyers. Launched in 1999, Seafood Watch has researched over 130 seafood items found in the U.S. market. Their recommendations are communicated through their website, iPhone app, and pocket guides. To date, over 34 million regional, national, and sushi Seafood Watch pocket guides have been distributed.

Participating in: Weekend Package, Salmon on Salmon Street (Sunday)


Gregory Gourdet

Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. A two-time James Beard Award semifinalist and native New Yorker from Queens, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. A self-proclaimed health freak and avid runner, Gourdet views food as nourishment, finding creative ways to mitigate food waste and utilize ingredients fully from top to tail. His mindful life approach shines through in his cooking, as he offers diners dishes that allow freshness, seasonality, and bold, alternative ingredients to star on the plate.

Participating in: Sustainable Seafood Grand Dinner (Saturday)


Maya Lovelace

Maya Lovelace is the chef-owner of Mae and Yonder in Portland, Oregon. Mae has earned local media attention from Portland Monthly, Willamette Week, The Portland Mercury and The Oregonian, plus national accolades on Eater (Young Gun 2016, Portland Chef of the Year 2016) and Zagat (30 Under 30 2017). Maya has been nominated for a James Beard Award twice (Rising Star Chef 2017 and 2018), and since its inception in early 2015, our pop-up has served more than 8,000 guests.

Participating in: Salmon on Salmon Street (Sunday)


Jacob Harth

Named one of Eater National’s Young Guns in 2019, Jacob Harth is the chef at Bar Casa Vale and the chef-owner of the sustainable seafood restaurant Erizo. Before opening Erizo in 2018, Jacob was the chef at La Moule and St. Jack in Portland, Oregon.

Participating in: Sustainable Seafood Grand Dinner (Saturday)


Corey Peet

Corey Peet has worked on sustainable seafood issues for more than 13 years and is a passionate advocate for creative change. His recent work has focused on Southeast Asia, supporting the development of the Asian Seafood Improvement Collaborative, a group of stakeholders working to build their own fisheries and shrimp aquaculture improvement tools. He has also supported the development of the James Beard Smart Catch program. He has experience working on seafood sustainability assessments, standards definition and implementation, as well as working with many groups including the Monterey Bay Aquarium’s Seafood Watch Program, Aquastar, Fish 2.0, USAID, and the David Suzuki Foundation.

Participating in: Weekend Package, The World of Shrimp (Friday)


Sarah Schafer

Schafer has been called one of Portland’s powerhouse female chefs, always on the cutting edge of the local and sustainable food scene with standout, casually elegant American cuisine. Graduated from the Culinary Institute of America in 1993, she immediately began working under some of the most respected chefs in the restaurant industry, becoming the youngest and first female Sous Chef at Gramercy Tavern in NYC. Schafer was also instrumental in the opening of Danny Meyer’s famed Eleven Madison Park. From there, Sarah made her way to San Francisco and to work as a Chef de Cuisine for Daniel Patterson. After several years in the Bay Area, the Pacific Northwest beckoned to Schafer and in 2010 Irving Street Kitchen was born.

Participating in: Salmon on Salmon Street (Sunday)


Brandon Hill

Starting at age 15 as a chef, Brandon quickly fell in love with food and service. After moving to Seattle from Denver to learn with new culinary talents, Brandon decided to give sushi a try. Almost 10 years later, Brandon was the executive sushi chef at Bamboo Sushi when it opened its doors in 2008. After many years in the kitchens of great restaurants, he wanted a new challenge, and became the general manager of Bamboo Sushi. Now, Brandon oversees Bamboo Sushi’s extensive supply chain, auditing their supply chain for quality and traceability, researching new fisheries, and working alongside third-party certification partners. He is Sustainable Restaurant Group’s in-house sustainability expert.

Participating in: The World of Shrimp


Ryan Roadhouse

Ryan Roadhouse is the chef-owner of Portland's Nodoguro, an Omakase restaurant inspired by Japanese craft cooking, but defined by the here and now. The menu is designed for the adventurous and served in the setting of an intimate dinner party.

Participating in: Sustainable Seafood Grand Dinner (Saturday)


Elijah Lehrer

A classically trained sushi chef, Elijah was a trailblazer from the beginning, working at notable restaurants such as Nobu, Blue Ribbon Sushi, Ozumo, and Wolfgang Puck. Now at Bamboo Sushi, Elijah brought a strong focus on training, building teams, menu creation, and brand recognition.

Participating in: The World of Shrimp


For sponsorship opportunities, please contact Kayt Mathers,