Gerard Viverito

Corporate Chef & culinary advisor

Chef Gerard Viverito is Corporate Chef and Culinary Advisor to BlueNalu, and provides his expertise in the creation of delicious recipes and flavor combinations for our cell-cultured seafood products, with preparations for both foodservice and retail formats.

Chef Gerard also serves on the prestigious faculty — as a Professor in Culinary Arts — at The Culinary Institute of America in Hyde Park, NY, where he teaches the Seafood Identification & Fabrication class.  

In addition, he is the Co-founder and Director of Culinary Education for PassionFish.org, a non-profit organization in San Diego dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting and demonstrating cooking, using sustainable seafood products to ensure fish for our future.

Chef Gerard has dedicated a large part of his career to what he terms “functional cooking.” This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, and add omega fatty acids and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating his expertise and consulting clients on their dietary needs.

Chef Gerard has a B.S in Restaurant Management from The University of Maryland, an AOS in Culinary Arts from Scottsdale Culinary Institute, and is wrapping up his Master of Professional Studies (MPS) in Food Business through The Culinary Institute of America. He is an enthusiastic triathlete who travels around the world seeking like-minded people to compete with, and bringing awareness about the environment so we can all leave it a better place than we found it. He can be found splitting his time between the Hudson Valley in NY, and San Diego, CA.