Chef Robert Clark

Affiliations: Chief culinary officer of Organic Ocean, co-founder Ocean Wise, 2011 SeaWeb Sustainable Seafood Champion, member of the Order of Canada

Member statement: As a chef I am motivated more by taste, texture, variety. Wild salmon is what chefs should be looking for. Chefs influence what we eventually begin to consume on our dining room tables. Open-net pens in the ocean in British Columbia are detrimental to our wild salmon. We have something here that we need to protect. I would be hard pressed to believe that salmon farms bring more revenue than keeping our wild salmon populations pristine and strong. BC’s salmon has the ability to bond us solidly as a community to bond urbanites with those who live up and down the coast and in remote communities. This species has the ability to make us stronger, as a community, as a province and as a country.
-Chef Robert Clark

Location: Vancouver, British Columbia