Our greatest source of inspiration is the confederation of professional and home chefs that bring True Fin to the table. In the end, it is the precise handling, preparation, cooking and presentation of each Gulf of Maine species that fuels our reputation and keeps people coming back for more. Here are just a few of the professional chefs and restaurant owners we are proud to supply with True Fin seafood from the Gulf of Maine.
JOHNNY SPERO, Chef and Owner of Reverie, Washington, DC
Born and raised in Maryland, Spero began his culinary career at the young age of 16. Early on, he had the opportunity to work alongside James Beard award-winning Chef Johnny Monis, learning that the best restaurants fine-tune every aspect of the experience—not just the food. Just two years later, Spero was staging at Noma in Copenhagen, which revolutionized his understanding of sourcing and preparing high-quality ingredients. Upon returning to the U.S., Spero worked at Chef John Shields’ acclaimed fine-dining restaurant, Town House, before eventually finding a role as the Executive Chef at José Andrés’ Minibar in D.C. During his tenure, Minibar received a four-star review from Washington Post critic Tom Sietsema and Spero was celebrated as the Eater “Chef of the Year”. He also represented D.C. as one of ten contestants on the Netflix competition The Final Table.
EVAN MALLETT, Executive Chef and Owner of the Black Trumpet Bistro, Portsmouth, NH.
Evan Mallett’s connection to local food sources and his love of Latin and Mediterranean cuisines evolves with every season. In 2011, 2013 & 2014, Evan was named as a James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef’s Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs and educators to identify and restore a food system native to the greater NH Seacoast.
MATT GINN, Executive Chef of EVO, Portland, ME
Matt Ginn has worked in fourteen kitchens – from dishwasher, to line cook, to sous chef, to chef de cuisine to executive chef, and a Food Network Chopped champion. Ginn has been Executive Chef at Evo since it’s debut in 2015 . The restaurant was named one of Portland’s Best Places for Brunch by Conde Nast Traveler and is one of Zagat’s top 10 Reasons to Drive to Portland, Maine. The seafood centric menu offers New England classics with a touch of refinement. Think beer battered fish seasoned with furikake and a lobster roll with aioli, herbs, and Old Bay.