Alaska chef places second in Great American Seafood Cook-Off

Chef Nathan Bentley, owner and operator of the Anchorage restaurant Altura, has placed second in the 19th annual Great American Seafood Cook-Off (GASCO), held recently in New Orleans. 

Bentley and his sous chef Chris Whissell prepared a prosciutto-wrapped mosaic of Alaska king crab, with a carrot-saffron foam, crab shell nage, burnt citrus, herb oil, and mustard microgreens.  The dish earned the Alaska team second among a field of 12 of the nation’s best seafood chefs. 

“It was an honor to represent Alaska and showcase some of the incredible seafood our oceans provide,” said Bentley. ”Cooking Alaska seafood is part of who I am and I love preparing it for guests at my restaurant, friends and family, because nothing compares to the quality and taste of wild Alaska seafood.” 

Each chef prepared a dish that promoted seafood from their home state while interacting with a live audience and celebrity hosts. A panel of notable judges scored based on presentation, creativity, composition, craftsmanship, and flavor. Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board presented awards to the top three finishers. 

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