Learn how to prepare simple seafood meals once a month with during KISS Seafood Workshops with Bellingham SeaFeast and Bellingham Dockside Market.
Chef Matthew Boudousquie was born and raised in Louisiana. His grandmother is his cooking inspiration and he is very excited to teach everyone how he cooks seafood gumbo. His father moved to Bellingham when he was 9 years old and he has fallen in love with the abundance of fresh seafood and beautiful vegetables grown in the PNW. He is the Executive Chef at The Bistro at Shuksan located inside Shuksan Golf Club. The Bistro is a Southern-inspired farm to table concept focused on sustainable ingredients. His favorite color is turquoise.
