Andrew Wilkinson ‘83

Chef of Culinary R&D and Training, North Coast Seafoods

Andrew Wilkinson is a lifelong chef, product innovator, and sustainability advocate with more than four decades of experience shaping how people cook, taste, and think about seafood. He trained at Culinary Institute of America and has worked across restaurants, foodservice, and manufacturing, including serving as Executive Chef at Rainbow Room.

As Chef Director of Research & Development at North Coast Seafoods, Andrew leads the creation of seafood and plant-forward products that balance flavor, function, and environmental impact. His current work focuses on kelp-based innovations designed for schools, colleges, and community dining, helping operators serve food that performs on the plate and aligns with climate-smart goals.

Andrew speaks nationally on sustainable food systems and practical innovation in institutional kitchens, translating big sustainability goals into food that students and guests actually choose. He lives in Medfield, Massachusetts with his wife Regina and is the proud father of two grown children. (Medfield, Massachusetts)