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came away from the visit impressed by the dedication to sustainable and ethically raised white halibut. He has graciously shared his photos with World-Eats.
For more information visit: Sterling White Halibut.
-Chef David Seigal has been cooking professionally for over 14 years in fine dining restaurants in New York City and in Europe. He currently serves as Executive Chef of Cull & Pistol Oyster bar and The Lobster Place in Chelsea Market.