A note from Chef Sion: “The Sultan of Salmon”

Executive Chef Sion T Maumau,

“It all began with a lifelong appreciation for all seafood at a very early age growing up in the Tonga (“Friendly”) Islands. My culinary experience began as a prep and cook helper. As time went on I worked my way through the ranks at various renowned restaurants, hotels, luxury resorts and cruise ships to an Executive Chef. Learning from and working with some of the best chefs in the Bay Area!

“A major turning point occurred in 2006, when I joined Lusamerica Foods Inc. and narrowed my focus on seafood. I love to cook seafood! It is so fresh, clean, delicious and it lends itself to a wide range of options and diversities. I am lucky to be here at Lusamerica Foods with such a wide variety of seafood to choose from.

“I always like to remind everyone not to over complicate seafood cooking! It is quite simple. Choose something new, try a variety of cooking styles and cooking methods.” Below are a few tips and ideas.