King & Prince Seafood, Brunswick, Ga., hired Brett Smith as a corporate chef and member of the company’s research and development team.  Officials say Smith graduated from the Culinary Institute of America, Hyde Park, N.Y., and brings more than 24 years of diverse culinary and hospitality management experience. 

“As a key member of our Research, Development & Innovation group, Chef Brett will contribute voice-of-the-customer menu concepts and “gold standard” prototypes,” says Sue Gurkin, director of innovation at King & Prince Seafood. “He’ll apply his culinary creativity and knowledge of back-of-house operations to develop profitable seafood solutions for our foodservice customers. Chef Brett’s broad knowledge of cuisines, including Pan Asian, Italian, French, and Southwestern [dishes] will help customers menu seafood in new, creative, guest-pleasing ways."

Smith most recently served as executive chef at the Marriott Sawgrass Golf Resort in Ponte Vedra Beach, Fla.

King & Prince processes a wide range of seafood specialties under the King & Prince®, Mrs. Friday’s®, Oceanway®, Sushi Bob® and Pride of Alaska™ brands. Visit www.kpseafood.com for more information.