Dean James Max to Represent Florida in the Great American Seafood Cook-Off

​Chef Dean James Max, executive chef at 3030 Ocean with restaurants in Cayman and Cleveland, is a Florida homeboy at heart. Talk to the charismatic chef and it's easy to see that his love for Florida's unique foodways -- particularly its seafood -- run strong. So it's no surprise that Max will be representing the Sunshine State when the Great American Seafood Cook-Off comes to New Orleans on August 7.

The Stuart native will vie for the title of "King/Queen of American Seafood 2010" against talented chefs from 15 other states. The competition will be fierce, with each chef utilizing seafood and ingredients native to their home state. Word is Max will be preparing a recipe using Florida-sourced Sebastian Inlet clams.

"I chose to feature clams because they are harvested right up the beach from our restaurant," says Max. "The clams come from water to my table in four hours."

The competition, now in its seventh year, has previously been won by chefs like John Besh (Restaurant August) and Randy Evans (Brennan's of Houston). In 2006, Justin Timineri, executive chef of the Florida Department of Agriculture and Consumer Services, won the top honor. Timineri will serve as one of the judges this year.

Best of luck to Chef Max.