Chef David Standridge: So You Want to Create an Award-Winning Sustainable Seafood Restaurant?

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright’s Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut.Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move beyond prestige to drive real change in the food system. We dive deep into sustainability, community impact, and the unexpected star of this episode: the green crab 🦀 (his work around this was featured in the New York Times!)This is a must-watch for chefs, foodservice industry professionals, and anyone who believes restaurants can be a force for environmental and community good.✨This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at https://bit.ly/soyouwanttorestaurent.⭐ Follow UsPodcast: https://linktr.ee/soyouwanttorunarestaurantClaudia: https://www.instagram.com/claudia.saric/Spencer: https://www.instagram.com/restaurantspenny/⭐ Learn more about The Shipwright's Daughter and Chef David Standridge: https://www.shipwrightsdaughter.com/