How Chef Rick Bower Champions Sustainable Seafood with Smart Catch
- 3 days ago
- 5 min read
With global fisheries facing unprecedented pressure and diners craving ethically sourced seafood, Chef Rick Bower stands at the intersection of flavor and responsibility. As an advisor to the Smart Catch® program and a celebrated sustainable chef at Coast 236, Rick blends culinary artistry with a mission to protect our oceans.
From fine-dining kitchens to ocean advocacy, Bower’s career reflects a belief that great food should nourish people and the planet.
From Fine Dining Roots to Ocean Stewardship
Who Is Rick Bower?
Rick Bower grew up in Dwight, Illinois, and stepped into a fine-dining kitchen at just 15, discovering a lifelong passion for cooking and sustainable ingredients. Over the past 25 years, he has honed his craft under multiple Michelin-starred chefs and restaurants recognized by Michelin and Zagat, shaping a culinary philosophy that balances technique, seasonality, and responsibility.
Now Executive Chef and Partner at Coast 236 in Saugatuck, Michigan, Bower draws inspiration from the land and water around him. He works closely with local farmers, foragers, and purveyors to create dishes that are both refined and approachable, letting high-quality, seasonal ingredients shine. The ever-evolving menu reflects the rhythms of the region and Chef Bower’s dedication to culinary integrity through ethical sourcing, highlighting oceanic sustainability.
Beyond the kitchen, Rick is a passionate advocate for sustainable seafood. His leadership earned recognition as a program ambassador from the former James Beard Foundation Smart Catch Program, and he now serves on the advisory committee for Smart Catch through Where Food Comes From, promoting responsible sourcing and supporting sustainable fisheries locally, nationally, and globally.
For Bower, cooking isn’t just about flavor - it’s about honoring the people, the land, and the waters that make exceptional food possible.
What Is Smart Catch and Why It Matters
The Smart Catch program helps chefs and restaurants make informed, responsible seafood sourcing decisions using science-based standards. By evaluating seafood species and harvest methods, Smart Catch supports ocean health while empowering chefs to serve seafood with confidence.
Having experienced culinary leaders like Rick Bower as advisors is critical to the program’s success. Advisors bring real-world kitchen experience, supplier knowledge, and credibility, bridging the gap between sustainability science and everyday menu decisions.
Q&A: Chef Rick Bower on Sustainable Seafood
Journey & Philosophy
What first sparked your passion for sustainable seafood?
“I recall reading Paul Greenberg’s book Four Fish: The Future of the Last Wild Food back in 2011 and had a stark realization that the future of our oceanic systems was in a perilous place. Being a father, I remember holding my son and wondering what effects this would have on our children’s future. It was then that I started reaching out to fisheries along every coast imaginable and spending countless hours researching how to help shift the direction that our oceans were headed.”
How does your philosophy as a chef align with the goals of Smart Catch?
“My cooking philosophy is deeply rooted in integrity. Integrity for the people with whom we work, the ingredients in which we prepare, and the customers that we serve. Respect for each ingredient that we utilize is of the utmost importance, in that if a life was given to prepare a particular dish, that every piece is used in its entirety and treated accordingly. The goals of the Smart Catch program only further aid and assist in ensuring that what we are choosing to serve at the restaurant does not have a negative impact on different oceanic systems that may be affected by the processes by which that item is caught.”
Smart Catch in Action
In your role as a Smart Catch advisor, what do you most want restaurants and chefs to understand about sustainable seafood?
“Serving sustainable seafood is not a difficult choice to make. We as chefs are in a prime position to shift how our food systems are received by the masses and in turn make an impact for a better tomorrow. Smart Catch gives you the fundamentals and guidelines to make the appropriate decisions in what you choose to serve.”
How does Smart Catch help chefs make better sourcing decisions day to day?
“Smart Catch utilizes seafood standards through sites like seafoodwatch.org. It is as simple as typing in the species of fish that you are interested in cooking and seeing which product is the best to procure through your preferred vendor.”
Culinary Impact at Coast 236
How has sustainability influenced the menus you develop at Coast 236?
“Sustainability has had a huge impact on every aspect of our menu. I create the menus with the intention of being able to bring the best product possible to our clientele. I have long-standing relationships with local farms, foragers, and producers that supply incredible products in our own backyard. Pairing these items with ethically sourced seafood, meat and poultry is at the heart of the cuisine that is created at Coast 236.”
What’s one dish or ingredient that tells the story of responsible sourcing particularly well?
“My preparation of Tuna Crudo would have to tell the best story. We start by using MSC certified yellowfin tuna thinly sliced, served with grapefruit, shallot, crisp capers, smoked maldon salt and micro cilantro. The accoutrement is sourced from a local farm along with a citrus grower based out of Florida. The dish encompasses simplicity and balance, both in flavor and in footprint.”
The Future of Sustainable Seafood
Where do you see the most exciting opportunities for sustainability in seafood over the next five years?
“The main focal point that I feel would be best served is for more distributors to zero in on sourcing from sustainable fisheries. This in turn will make things incredibly simple for chefs and restaurants to support sustainability. The more our distributors support sustainable fisheries, the fewer non-compliant fisheries will exist.”
What advice do you have for diners who want to make more sustainable seafood choices?
“If you are dining out, look for restaurants that have earned their Smart Catch seal. Often, they will be in the front window or listed on their websites. There is also a database of restaurants supporting sustainable seafood on the Smart Catch website.”
Rick’s Tips for Chefs & Diners
For chefs, operators, and seafood lovers alike, Bower emphasizes that transparency and traceability are essential to making responsible seafood choices.
“Contact your fishmongers and distributors and ask about their sustainability practices. Traceability is no longer a distant thought. Put in time and always ask questions on where something is from and how it has been caught.”
These sustainable seafood tips, chef sustainability insights, and responsible seafood choices help move the industry - and diners - toward a healthier food system.
Why It All Matters: Environmental & Culinary Impact
Sustainable seafood isn’t a trend, it’s a necessity. By aligning culinary excellence with science-based sourcing, programs like Smart Catch help protect marine ecosystems while ensuring chefs can continue serving high-quality seafood for generations to come. Leaders like Rick Bower prove that responsible sourcing and exceptional dining can, and should, go hand in hand.
Visit a Smart Catch restaurant like Coast 236 to experience sustainable seafood in action.