PROJECTS / Chef Allen's Seafood Grill

Overview

To re brand and re launch a established restaurant Chef Allen's in a new direction to embrace the current trend of local and sustainable seafood.

Challenge

Sustainability
Our devotion to using only the freshest seasonal ingredients reaches well beyond the recipe into a dedication to ensure that all seafood and meats are acquired responsibly with minimum negative impact on the world ecosystem, and we are proud to serve locally caught or sustainably produced fish and seafood products. The principal of sustainability rests in the fact that although we must meet the needs of the present, we must also do so without compromising the needs of generations to come, and Chef Allen Susser has dedicated himself, his restaurant, and his menu to this philosophy. Chef Allen is a Culinary Ambassador for the Monterey Bay Aquarium and its sustainable seafood programs. He also serves with several other leading chefs on the Florida Department of Agriculture’s Seafood and Aquaculture advisory board.

Solution

We have always relied on our local waters to provide us with clean, fresh fish and seafood and incorporate them into our recipes, but as beautiful and vast as the oceans are they are not infinite and neither is the supply of the food we find in them. Our commitment to sustainability is reflected on our menu, which feature a variety of locally caught and sustainable fish and seafood. We seek out product from fisheries that share our philosophy and use responsible operations. We source our Wild Florida Shrimp from Wild Ocean in Titusville, Florida, and with over six generations of fisherman, shrimpers, and shipwrights behind it, this company understands the need to preserve the health of our oceans. We source the Frog’s Legs you find on our menu from Lake Okeechobee, the Soft Shell Crab from the Indian River and, seasonally, Lobster from the Keys and find that locals and tourists alike appreciate the regional flavors.

Chefs everywhere know that the freshest ingredients make for the best end product, but we truly focus on what we have in our own backyard.