Born in Baltimore, the Chef's relationship with seafood began on the docks of the Chesapeake Bay, where he went crab fishing with his father. There he developed the reverence for pristine fish and shellfish, honestly treated, which still shapes his culinary point of view. He has worked at a list of the world's most renowned French restaurants, including London's Le Gavroche, Le Meurice in Paris, and three-Michelin-starred Coi in San Francisco, we find a culinary mind who is, rather than a revolutionary, much more a steward of Belon's distinct gastronomic style.