2022 Fish to Fork Participating Chefs
Ben Norton │ Executive Chef, Husk │ Nashville, TN
Ben Norton is the Executive Chef of Husk Nashville, Music City’s outpost of Neighborhood Dining Group’s famed restaurant known for celebrating the bounty of the area with local Southern fare. Growing up helping out in the kitchen, Chef Norton spent most of his childhood in gardens, collecting fresh produce and herbs for his parents. He got his start in restaurants as a teenager, working in kitchens throughout high school in his hometown of Atlanta, GA, and hasn’t stopped since. Knowing he was destined for a life as a chef, he earned his Associates Degree in Culinary Arts from Chattahoochee Technical College in Atlanta.
Jes Tantalo │ Chef, Redlight Redlight │ Orlando, FL
Chef Tantalo, who has worked in kitchens since the age of 15, is a Le Cordon Bleu graduate, sustenance and frivolity continue to lie at her heart’s core, along with a dedicated responsibility to support the local food movement. She was the Chef in Residence at East End Market in Orlando, FL and will soon be leading the new kitchen at Redlight Redlight, an Orlando-based beer parlour offering an eclectic selection of beer where she has been hosting pop-ups for the past few years.
Katsuji Tanabe │ Owner and Executive Chef, a'Verde │ Cary, NC
Growing up in Mexico City, food played an integral part in Katsuji’s upbringing via his family’s table. Passionate about hospitality from a young age, Katsuji started his restaurant journey as a dishwasher at a fine-dining catering company. As a Top Chef, NBC Food Fighters, and PBS Cooking Under Fire alum, as well as Chopped champion (just to name a few), additional stops along the way included immigrating to the U.S. at the age of 18, working as a pastry chef, and graduating from Le Cordon Bleu in California. While spearheading a’Verde, which is part of the LM Restaurants family, Katsuji proudly serves as the group’s Culinary Innovator, bringing renewed life and fresh ideas to LM Restaurants’ variety of restaurants throughout the Southeast.
Omar Collazo │ Executive Chef, Omni Amelia Island Resort │ Amelia Island, FL
Executive Chef Omar Collazo joined Omni Hotels & Resorts in 2014, and since then has held multiple culinary positions with the brand. In 2021 he was promoted to the Executive Chef role at Omni Amelia Island Resort, where he oversees culinary operations for over 10 dining outlets and banquet functions across the resort’s 80,000 square feet of meetings and event space. Prior to joining Omni Hotels & Resorts, he spent years working alongside Chef Kenny Gilbert in Jacksonville Beach, FL. Chef Omar, his wife Carmen, and their three beautiful daughters reside in Jacksonville, and they enjoy time outdoors as often as they can.
Ricky Moore │ Founder and Owner, Saltbox Seafood Joint │ Durham, NC
Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. He is the founder and owner of Saltbox Seafood Joint®, a wildly popular restaurant and food truck in Durham, North Carolina. He is also the author of a cookbook Saltbox Seafood Joint Cookbook, where he tells the story of how he started the restaurant and food truck. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint’s success is a testament to Moore’s devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly.
Final Chef announced soon!
2022 Fish to Fork Emcees