The Wyld World of Tony Seichrist, Restauranteur, Angler, Stunt Chef — WildFed Podcast #035
In this episode:
Tony Seichrist | Chef at The Wyld and lifelong fisherman
Podcast discussion:
Introducing Tony
Tony's fascinating journey to becoming a chef
How Tony started his restaurant, The Wyld
The sheepshead fishery
Fishing adventures off the coast of Georgia
Hog hunt with the WildFed crew and Tony
Beginner tips for cooking with fish
Chef snacks
The hog invasion in the south
Wild vs domesticated hogs
Knife tips from the chef
Being a generalist
What makes a good fisherman?
What makes a good chef?
What draws Tony to wild foods?
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Note: The coupon code mentioned in this podcast for Slater Basketry has since expired — our apologies!
Episode Resources:
Meet Tony Seichrist
Tony Seichrist is the owner and chef at The Wyld Dock Bar and a lifelong fisherman and hunter. Growing up in an Italian-American family, food was a really important part of his childhood. Tony's illustrious career in the culinary world began with cooking under chef and author Hugh Acheson, a James Beard nominee, at the popular Five & Ten, in Athens, Georgia. He also studied at Ital Cook in Italy, earning a Masters in Regional Italian Cooking. Tony’s restaurant The Wyld features seasonal, coastal fare in a unique waterfront setting