The Wyld World of Tony Seichrist, Restauranteur, Angler, Stunt Chef — WildFed Podcast #035

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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!

 


Meet Tony Seichrist

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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

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