Celebrity Chef Bobby Chinn Announces Responsibly Sourced Seafood Menu at his new “Restaurant Bobby Chinn”

Hanoi, Vietnam, Oct. 15 2013 – Celebrity Chef Bobby Chinn has made a commitment to support Vietnamese seafood sourced from responsible fisheries. Collaborated by partners in private industry, local and international NGO’s and provincial fisheries ministers, Chef Chinn hosted a news conference and a three course luncheon at his Hanoi venue, Restaurant Bobby Chinn.

The event, titled ‘WWF and Bobby Chinn’s Responsible Seafood Partnership Launch’”  had its stated goal; “promoting responsible seafood and raise awareness among seafood producers, retailers and consumers on the need to apply a more sustainable path for the welfare of our oceans and millions of people who depend on its fish stock for food and their livelihood. “

The menu featured Marine Stewardship Council (MSC) certified sustainable clams, Aquaculture Stewardship Council (ASC) certified pangasius fillet and Sea Delight’s circle hook and hand line caught yellow fin tuna from their new Vietnam Hook and Line Tuna Fishery Improvement Project (FIP).

Chef Chinn shared with the assembled local and international press that he was very concerned about diminishing fish stocks worldwide and was happy to finally be able to “know where his fish comes from” by buying responsibly sourced seafood produced in Vietnam. He also issued a challenge to other restaurateurs, hotel chains and retail grocers in Vietnam to follow his lead and make a commitment regarding responsible seafood.

Chef Bobby Chinn addresses the Vietnam and International Press

Chef Bobby Chinn addresses the Vietnam and International Press

Speakers from WWF Vietnam, The Ben Tre Clam Fishery Association and Sea Delight, all shared told their experiences in improving the fisheries they work with. The press was then invited to an open question and answer session and one-on-one interviews with the participants.

Sea Delight Representative Stephen Fisher talks about how circle hooks improve tuna fisheries

Sea Delight Representative Stephen Fisher talks about how circle hooks improve tuna fisheries

Chef Chinn then gave a cooking demonstration, making a delightful twist on steak tartar using Sea Delight’s Circle Hook and Hand Line fresh caught Tuna as the main ingredient. This tasty appetizer was followed by a three course luncheon featuring the three seafood products, for all participants and guests. Everyone enjoyed their lunch and ate with confidence, knowing they were dining responsibly.

Chef Chinn with a portion of Sea Delight’s Circle Hook and Hand Line caught Tuna

Chef Chinn with a portion of Sea Delight’s Circle Hook and Hand Line caught Tuna

Chef Chinn’s Tuna Tartar with shoyu, sesame oil, quail egg yolk and assorted garnish

Chef Chinn’s Tuna Tartar with shoyu, sesame oil, quail egg yolk and assorted garnish

Local and international press attended the event

Local and international press attended the event

Chef Chinn will continue to showcase his responsibly sourced menu at both of his restaurants, Restaurant Bobby Chinn in Hanoi, and his new venue, opening soon, in Soho, London.

Sea Delight is committed to bring its customers responsibly sourced seafood products and fully supports Chef Bobby Chinn’s efforts.