Meet the Chef: Marissa Williams
Posted on September 4, 2023 by The Local Fish Team
Introducing Marissa Williams: Culinary Innovator and Seafood Champion at Herb and Sea, Encinitas, CA. As a dedicated advocate of the local seafood movement, Marissa’s passion shines through as she sources the freshest catch directly from local fishermen. We’re fortunate enough to have Marissa serve as a member of our advisory committee where her input has been invaluable. Dive into our exclusive conversation with her, as she shares insights on her journey to uplift the local culinary scene.
NAME: Marissa Williams
CURRENT RESTAURANT: Herb & Sea
HOW DID YOU GET INTO COOKING?
I’ve had a love and interest for cooking since I was a kid, but didn’t start really doing it until right before I turned 22. I always liked the idea of bringing happiness and excitement to people through food. The first place I actually started cooking was at the Cheesecake Factory near my childhood home in Belmont, CA. I learned how to cook from watching and learning in restaurant kitchens. I was never afraid to ask questions and people were always willing to help me learn. It was the best kind of schooling.
DO YOU HAVE A FAVORITE LOCAL SEAFOOD SPECIES TO WORK WITH AND WHY?
My favorite one to work with is the Vermillion Rockfish. With it being such a flaky white fish you can really manipulate it in so many different ways. You can fry it, you can sear it, you can grill it. It can be served whole or cut into filets. With its beautiful texture and mild taste, it can take on so many different flavors. There’s just endless ways to showcase it. That’s why I love to use it.
ANY ADVICE YOU WOULD GIVE A YOUNG CHEF IN REGARDS TO SOURCING LOCAL SEAFOOD?
Honestly, going to get local fish is not the easiest thing to do. The way I look at it and what I would tell someone transitioning to a more locavore approach would be to not be picky. You have to be willing to think outside of the box and go beyond what you might have had in mind. My job is to take the freshest fish I can get my hands on and showcase it in a way that fish deserves; even if it’s something people aren’t familiar with eating. I’ve brought in a small shark (because a fisherman I work with caught one) and served it as fish and chips, and people loved it. You have to be able to take what’s available and make it into something that tastes good and gives people the opportunity to enjoy something they might not be able to try at home. As chefs we need to bend what we do based on what’s available and develop the ability to showcase that rather than what we think we can get or what we think people want.
FAVORITE SPOT TO EAT IN SAN DIEGO WHEN YOU’RE OFF DUTY?
Tabu Shabu Japanese hot pot in Northpark.
