Chef William Dissen is originally from the Appalachian Mountains. He spent a lot of time on his grandparent’s farm learning first-hand what farm to the table is. This started his lifelong culture of cooking sustainably and looking to make change for good. Chef Dissen studied English and French at West Virginia U. The love for the French culture and language brought chef to CIA in New York. From there, he only went up. Dissen has numerous awards and recognitions. His home is in Ashville where he owns Marketplace Restaurant in the fields and mountains of Appalachia.

Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata Inn. As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. Bell has dedicated himself to inspiring and educating people to become part of the solution for healthier oceans for today's children and all the generations to come. Follow along @nedbell on Instagram.

Chef John Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and former “Top Chef” contestant who specializes in modern American cuisine prepared with authentic European techniques. From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues to be a visionary, instrumental in Dallas’ growing reputation as a true foodie destination.

Chef, restaurateur and cookbook author Chef Jasper White is our next guest sitting down with Chef Rick Moonen on the Ocean Raised Podcast. Chef White talks about growing up on a farm in New Jersey, the excitement of cooking seafood, being recognized as one of the leading authorities on New England food, and more.

Chef Susan Feniger is an iconic American chef, restaurateur, cookbook author, and radio and TV personality. She is sitting down with Chef Rick Moonen to discuss her early career, starring in the cooking show Too Hot Tamales on the Food Network, her time on Master Chefs, trying different seafood, and opening several influential restaurants in Los Angeles.

On this week's episode of the Ocean Raised Podcast, Host Chef Rick Moonen is sitting down with the finest seafood purveyor in North America and owner of Browne Trading Company, Rod Mitchell. Tune in to get a unique industry perspective from the man so many top chefs trust to get them the freshest, most delicious seafood.

Chef Rick Tramonto, author and James Beard Award-winning culinarian, sits down with Host, Chef Rick Moonen to discuss his journey from working in fast food to becoming an executive chef at dozens of world-renowned restaurants. The two share stories about cooking aa young chefs, thoughts on aquaculture, his own Julia Child story, and more.

On this episode of the Ocean Raised Podcast, host Chef Rick Moonen is sitting down with the “Father of Southwestern Cuisine”, Chef Dean Fearing. The two discuss, living and working in Dallas, Texas, almost killing Julia Child, playing live music, and cooking sustainable seafood.

Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he's sitting down with host Chef Rick Moonen to discuss his culinary journey, aquaculture, and what he is up to next.

Chef Rick Moonen is going to “take it up a notch” as he catches up with the original Food Network superstar and “King of Cajun”, Chef Emeril Lagasse, to talk about his numerous restaurants, what got him cooking, and his love of seafood.