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Slade Gorton & Company, Boston USA, today took a major step in expanding its Gourmet Bay and Sonoma Seafoods lines of fresh and frozen value added products with the naming a nationally-recognized restaurant chef to serve as the company’s in-house executive chef.
Katherine E. D. See, the former director of culinary operations/Boston and executive chef for Todd English Enterprises and Kingfish Hall since 2005, will be responsible for product development and innovation at Slade Gorton, effective May 2.
“Katherine’s skills, experience and passion for seafood will help to enhance our focus on innovation, quality and service, in order to support our mission of ensuring a positive dining experience for the American consumer, said Kim Gorton, president and CEO of Slade Gorton.
Previously, See served as sous chef at Legal Seafoods and Legal Test Kitchens where she participated in the opening of a new concept restaurant chain; sous chef at Olives, and project manager at Portland Shellfish Company.
See holds an M.S. from Tufts University Friedman School of Nutrition and is a graduate of Boston University’s Culinary Arts Program and Barnard College.
Slade Gorton offers an extensive line of value added seafood products, ranging from Tuscan salmon burgers and toasted crumb tilapia to citrus coconut haddock and Atlantic red crab macaroni and cheese.
Slade Gorton is one of the nation’s largest and oldest, family-owned seafood companies.
The Boston-based company serves many of the nation’s largest retailers, club stores, broad line distributors and wholesalers with fresh, frozen and value added seafood products.
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