Seafood Throwdown
in partnership with Northwest Atlantic Marine Alliance (NAMA)
Two local chefs compete in a cooking competition inspired by local seafood. Each participant brings only their favorite cooking vessels/utensils, presentation plates and three of their favorite ingredients. Once there, they discover the secret seafood ingredient, a box of South Shore Organic vegetables to use as their pantry, and then an hour to prepare, cook and plate their dish for three judges.
This years' chefs are Brian Houlihan of Bia Bistro in Cohasset and Michael Tondorf of Riva in Scituate Harbor.
Our incredibly knowledgeable Judges are State Rep. Jim Cantwell, Chef Martha Stone, and SEMAP Executive Director Bridget Alexander.
Meet Chef Houlihan & Chef Tondorf
Chef Houlihan
Brian Houlihan’s love affair with the restaurant industry began at the age of thirteen during a stint as a bottle boy for The Powder Mill
Hotel in his hometown of Ballincollig, County Cork. Upon completion of culinary school in Ireland, he ventured abroad at the age of eighteen and landed a position with The Harvard Club in Boston. Houlihan instantly fell for the city and the love was mutual!
Houlihan made a lasting impression in town, sharing his prowess and passion with the palettes of Boston and beyond. He recalls his years as the Sous Chef of The Four Seasons and the Executive Chef of The Bostonian Hotel with fondness and pride. During his time at The Bostonian, Houlihan received what he proclaims his crowning achievement -his Friend of the Environment Award from the National Environmental Trust. Attending the awards ceremony in Washington, D.C., Houlihan was honored for inspiring his industry colleagues throughout Boston to likewise embrace his promise to “Take a
Pass on Chilean Sea Bass” in their kitchens.
In 2003, Houlihan took his talent to the suburbs with the opening of bia bistro in the Town of Cohasset. Showcasing his appreciation of fresh, locally sourced ingredients, Houlihan and his menus have been earning accolades in Zagat Guide, Best of Boston and Best of South Shore since this cozy bistro’s inception.
Houlihan’s latest restaurant, The Tinker’s Son in Norwell, opened in 2009. Named for a touching parable and poem penned by his father, Liam, in 1954, the pub is the realization of Houlihan’s dream to deliver authentic dishes from his native Ireland in a home guests would find as warm as their own.
Today, one can see Houlihan daily traveling his well-trodden trail between Norwell and Cohasset. Working alongside his three children who clearly find his love for this industry contagious, Houlihan smiles with pride, grateful for the opportunities that each new day in the restaurant business offers.
Chef Tondorf
Chef Michael Tondorf began his career at the age of 14 in the kitchen of The Red Lion Inn where he studied under Chef Tony Ambrose. He further sharpened his skills at the New England Culinary Institute in Vermont. After finishing his education, he studied under Chefs Todd English and Emmanuel DuBois. Michael is committed to preparing dishes with fresh, local and seasonal ingredients.
Brian Houlihan’s love affair with the restaurant industry began at the age of thirteen during a stint as a bottle boy for The Powder Mill
Hotel in his hometown of Ballincollig, County Cork. Upon completion of culinary school in Ireland, he ventured abroad at the age of eighteen and landed a position with The Harvard Club in Boston. Houlihan instantly fell for the city and the love was mutual!
Houlihan made a lasting impression in town, sharing his prowess and passion with the palettes of Boston and beyond. He recalls his years as the Sous Chef of The Four Seasons and the Executive Chef of The Bostonian Hotel with fondness and pride. During his time at The Bostonian, Houlihan received what he proclaims his crowning achievement -his Friend of the Environment Award from the National Environmental Trust. Attending the awards ceremony in Washington, D.C., Houlihan was honored for inspiring his industry colleagues throughout Boston to likewise embrace his promise to “Take a
Pass on Chilean Sea Bass” in their kitchens.
In 2003, Houlihan took his talent to the suburbs with the opening of bia bistro in the Town of Cohasset. Showcasing his appreciation of fresh, locally sourced ingredients, Houlihan and his menus have been earning accolades in Zagat Guide, Best of Boston and Best of South Shore since this cozy bistro’s inception.
Houlihan’s latest restaurant, The Tinker’s Son in Norwell, opened in 2009. Named for a touching parable and poem penned by his father, Liam, in 1954, the pub is the realization of Houlihan’s dream to deliver authentic dishes from his native Ireland in a home guests would find as warm as their own.
Today, one can see Houlihan daily traveling his well-trodden trail between Norwell and Cohasset. Working alongside his three children who clearly find his love for this industry contagious, Houlihan smiles with pride, grateful for the opportunities that each new day in the restaurant business offers.
Chef Tondorf
Chef Michael Tondorf began his career at the age of 14 in the kitchen of The Red Lion Inn where he studied under Chef Tony Ambrose. He further sharpened his skills at the New England Culinary Institute in Vermont. After finishing his education, he studied under Chefs Todd English and Emmanuel DuBois. Michael is committed to preparing dishes with fresh, local and seasonal ingredients.
