Andrew Wilkinson ‘83

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

Andrew Wilkinson is a professional chef with roots on the Maine coast and training from The Culinary Institute of America. With more than 40 years of experience, he has built a career focused on seafood, sustainability, and real food. He is Chef Director of Research & Development at North Coast Seafoods, where he develops innovative seafood and plant-forward products, including Seaweedish Meatballs made from Gulf of Maine kelp, now in national distribution.
Andrew has cooked internationally, including at Traube Tonbach in Germany, The Rainbow Room in New York, and in Japan, and has served as Sous Chef for the U.S. Culinary Olympic Team. He has also presented his work at the United Nations, promoting climate-smart food solutions.
He lives in Medfield, Massachusetts, with his wife Regina. (Medfield, Massachusetts) linkedin.com/in/andrew-wilkinson-15635b53/