Passionfish

About the Business

Specialties

Passionfish offers serious food in a fun and causal atmosphere. The combination of Chef Ted Walter's uniquely flavorful culinary creations and an award winning wine list have earned Passionfish a place among California's finest restaurants. Passionfish's ever-changing menu makes each visit a new adventure. Although the name Passionfish naturally conjures up visions of fresh seafood, the menu also offers many tantalizing alternatives, including steaks, fowl, and vegetarian dishes. And the wine flows freely at Passionfish, from a list as diverse as any in the world. Their Wine Spectator award winning wine list offers selections sure to please both the connoisseur and novice alike. With over 400 selections, ranging from local California varietals to rare and desirable wines from around the world, believe it or not, are all are priced at retail!

History

Established in 1997.

Passionfish is owned and operated by Chef Ted Walter and his wife Cindy. They are vocal advocates for sustainable seafood education. The Walters helped launch the sustainable seafood movement in Monterey County through legislative advocacy, public presentations, and educational forums. Through their efforts the City of Pacific Grove has revised its grease trap ordinance and adopted a Sustainable Seafood Resolution. The Walters also advocate for ecologically sound fishing practices and the ban of non-recyclable products. As the first officially "green" restaurant in Monterey County, Passionfish sets an example with a strict policy of sustainable and environmentally friendly purchasing.The staff is quite knowledgeable about this issue and how it affects what the restaurant uses and serves. The menu reflects the use of sustainable and organic ingredients. Bon Appetit Magazine recognized the Walters as 'sustainable seafood experts,' in their "Best of 2006" issue, published in 2007.

Meet the Business Owner

Business owner information

Ted W.

Business Owner

Chef Ted Walter manages the "back of the house," cooking in the kitchen, designing new dishes, shopping the farmer's markets, and tasting plenty of fine wines. Trained as a classic French chef, Ted cooked in establishments across the country, picking up the best that each region had to offer, before cultivating his unique culinary style. His prior experience includes cooking at Le Petite Pier in Lake Tahoe, Café Pompidou in South Hampton, New York, and at the well regarded Gold Fork and Rio Grill, in Carmel. Ted's simple, inspired recipes most often incorporate fresh, organic, California produce and sustainable seafood. Yet, his creativity is boundless. Chef Walter's unique recipes have received accolades from critics and connoisseurs alike.