Fresh off the Grill, Sustainable Seafood

On this episode of Industry Night, Nycci goes deep with Chef Louie Jocson, VP of Food & Beverage at California Fish Grill, the fast-casual seafood concept proving that sustainability can actually scale. Chef Louie shares how his early years begrudgingly prepping fish with his family eventually shaped a global culinary career, leading him from the California Culinary Academy to praise from the James Beard Foundation. Now he’s channeling that experience into a 60-plus-location restaurant group aligned with the Monterey Bay Aquarium Seafood Watch program — and Nycci digs into how that partnership really works behind the scenes.Together, they unpack the realities of sourcing seafood responsibly in a world where “sustainable” often ends up as a marketing buzzword. Chef Louie explains how the team evaluates taste, safety, and sustainability, why frozen vs. fresh is the wrong question, and how modern aquaculture has evolved far beyond its old reputation. He breaks down what happens when a species becomes overfished, how California Fish Grill selects regional offerings as it expands into the DMV, and how the brand manages costs, food waste, and freight while still keeping seafood accessible.For home cooks, Chef Louie offers practical tips on choosing fish at the market and understanding what “closest to harvest taste” really means. And for anyone curious about what it takes to run a responsible seafood operation at scale, this episode offers a candid look at the systems, relationships, and philosophies that make it possible.Chapters:00:00 – Welcome to Industry Night00:14 – Why Chef Louie Is Back01:21 – Introducing California Fish Grill02:30 – Chef Louie’s Culinary Origin Story03:24 – Discovering the Joy of Cooking05:01 – First Restaurant Jobs & Learning the Ropes06:21 – Company Culture: No Job Too Small07:06 – The Rise of Fast Casual07:43 – What the Concept Looks Like Today08:56 – Building Your Plate10:57 – Why Build a Seafood Concept?12:44 – The Heart of the Mission: TSS15:03 – Wild vs. Farmed Fish Explained18:56 – Fresh vs. Frozen22:12 – A Closer Look at Aquaculture27:13 – Menu Changes & Fish Availability30:22 – Regional Favorites in the DMV33:13 – The Economics of Sustainability38:07 – Food Waste & Harvest Practices42:17 – Tips for Home Cooks43:55 – What’s Next for the DMVQuotes:“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie JocsonKey Takeaways:Sustainability drives every sourcing decision.Chef Louie learned cooking through family necessity.Fast casual can deliver high-quality, chef-level seafood.Frozen vs. fresh isn’t the point — taste is.Modern aquaculture is clean, controlled, and responsible.Farming is essential to protect wild fisheries.Menus change when fish populations need recovery.Regional tastes shape offerings in each market.Strong supplier relationships keep seafood affordable.Smart sourcing and flash freezing reduce food waste.Guests Social Media Links:Instagram:https://www.instagram.com/californiafishgrill/?hl=enFacebook:https://www.facebook.com/CaliforniaFishGrill/Website:https://www.cafishgrill.com/LinkedIn: https://www.linkedin.com/in/louie-jocson-18303b6b/ https://www.linkedin.com/company/california-fish-grill/posts/?feedView=allFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com