Auburn chef wins Alabama Seafood Cook-Off

An Auburn-based culinary team is officially heading to the national stage. After a standout performance at this week's Sweet Grown Alabama Seafood Cook-Off in Orange Beach, Chef C.R. “Robbie” Nicolaisen and sous chef Gabe Atkinson of The Hound have secured their spot to represent the state at the Great American Seafood Cook-Off.

A Winning Culinary Vision

The competition took place Monday at The Wharf, where Nicolaisen impressed judges with a dish featuring Gulf-caught Cobia. According to a report by David Rainer, the team seasoned the fish with their signature house barbecue rub before grilling it to perfection. The plate was rounded out with a unique cornbread crumble and a vibrant chow chow crafted from Chilton County peaches and Gulf shrimp.

For their efforts, Nicolaisen took home a $2,500 grand prize, funded by the Organized Seafood Association of Alabama’s “Eat Alabama Wild Seafood” marketing initiative.

Representing Alabama

“It’s an incredible honor to win this competition alongside Gabe and represent Alabama on a national stage,” Nicolaisen shared in an official announcement. “We’re proud to cook with the outstanding seafood harvested from our Gulf waters and the amazing local ingredients grown across this state.”

Sweet Grown Alabama Director Ellie Watson praised the event for fostering connections between the state's farmers, fishermen, and chefs. “We are proud of all the chefs who competed and grateful to everyone who attended and supported local products,” Watson said. “We look forward to cheering them on as they represent Alabama in New Orleans.”

Eyes on the National Prize

The Great American Seafood Cook-Off is scheduled for July 25. Nicolaisen and Atkinson aim to join an elite group of past Alabama winners, including Jim Smith of The Hummingbird Way in Mobile and Brody Olive of Voyagers in Orange Beach.