Feeding the World Through Responsible Aquaculture
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MARKETPLACE ROUNDTABLE NO. 3

Each year, the Global Aquaculture Alliance convenes many of the world’s leading retail and foodservice seafood buyers to address the major challenges and opportunities facing aquaculture. In this candid, 45-minute question-and-answer panel discussion, panelists will focus on the topic of the day — social responsibility.

Session type: Panel
Time: Wednesday, Sept. 21, 12 – 12:45 p.m.
Place: Grand Ballroom, 4th floor, White Swan Hotel

MikeBerthetMike Berthet

Mike Berthet is a market development manager for the Global Aquaculture Alliance’s Best Aquaculture Practices division, representing the third-party certification program in the British Isles and continental Europe. A qualified chef with 30-plus years’ experience in seafood, Berthet previously was director of fish and seafood for M&J Seafood Ltd., the United Kingdom’s largest independent seafood supplier. He represented M&J on sustainability-related issues and ensures that the company’s passion and commitment to responsible source was maintained.

 

 

 

ChrisArkadieffChris Arkadieff

Chris Arkadieff is head chef with Restaurants Associates at the Wellcome trust in central London, which has an extensive food offering from casual dining to a fine dining, and all aspects of the menu are focused around sustainability and values that run along side that of the Wellcome’s trust mission statement. Arkadieff was born and raised in Australia, where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He has cooked on the exclusive Hayman Island in Australia and later worked in Italy and in the United States, in New York. He moved to London in 1999 to work as head chef with Gordon Ramsay Group at Claridges Hotel, Maze Grill and Foxtrot Oscar in Chelsea. After working for several years as head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s Bread street kitchen.

 

CharlieLousignontCharlie Lousignont

Charlie Lousignont is senior vice president of supply chain management for Brinker International, one of the world’s leading casual dining restaurant companies that operates Chili’s® Grill & Bar and Maggiano’s Little Italy®. He leads procurement, quality assurance, distribution, brand program management and SCM systems. Charlie previously served as chief procurement officer of P.F. Chang’s China Bistro as well as Centralized Supply Chain Services (Applebee’s/IHOP) and ARAMARK. Charlie sits on the board for the National Restaurant Association’s Supply Chain Management Executive Study Group. He holds a BSBA from the University of Central Florida and an MBA from the University of Miami.

 

BenWheeleyBen Wheeley

Ben Wheeley is senior purchasing manager-fish and seafood at UK-based food distributor Brakes Group. He has been a buyer for more than 15 years in both retail, including Sainsburys, and foodservice, specifically buying seafood for the last five years. He leads the fish buying team for Brakes UK and also manages a sales team selling to fish-and-chip shops across the UK. Wheeley plays a leading role in “Constellation,” an alliance of leading foodservice operators across Europe combining their purchasing volumes to gain competitive advantage within their home markets.

 

 

 

JoeZhouJoe Zhou

Joe Zhou is senior director-supply chain at Red Lobster Seafood Company, the world’s largest seafood restaurant company, with 58,000 employees and more than 700 restaurants in the United States and Canada.

 

 

 

 

 

 

LakyZuverdachiLaky Zervudachi

Laky Zervudachi is group sustainability director for Direct Seafoods, the largest supplier of fresh fish to the catering industry in the United Kingdom. His vast experience in sourcing seasonal fish helps provide guidance and support to chefs looking to embrace best practices that contribute to the sustainable seafood movement. Zervudachi was a finalist in the Seafood Choices Alliance 2012 Seafood Champion Awards, which recognizes outstanding leadership in promoting environmentally responsible seafood.

 

 

 

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