Blow Fly Inn, Gulfport, Mississippi
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Gulfscapes was fortunate to be granted an audience with the newly crowded King of American Seafood, Chef John Currence, a few weeks after his triumph at the Battle of New Orleans. Before we could interview him, we asked how we should address him. Your Highness? Your Majesty?
“I prefer your Royal Seafood Dudeness,” Currence deadpanned, “But you can just call me Dudeness for short.” How had his life changed since his ascension? “ I had no idea of the amount of attention that went along with winning. I kind of went blindly into this, because I have three existing restaurants to run and a new one just starting, so I didn’t pay as much attention to it as I wanted. It was a real slap in the face when my sous chef, Heath Johnson, and I showed up and saw the other teams. I told Heath we had to kick it into gear!”
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