About Alton Brown

The Tennessee Aquarium is honored to collaborate with Chef Alton Brown on Serve & Protect, a long-term sustainable seafood initiative. Alton’s expertise, wit and wisdom ensures that this remains a fun-filled, educational campaign that reaches people well beyond the Tennessee Valley.

Alton’s career began as a cinematographer and video director, but he soon switched gears to train at the New England Culinary Institute. Blending career paths, Alton quickly rose to fame as Food Network’s celebrity chef on Good Eats. During the inaugural season, Alton took Good Eats viewers underwater for the first time at the Tennessee Aquarium for a segment called, “Hook, Line and Dinner.” The SCUBA diving chef introduced the show from inside the Aquarium’s Gulf of Mexico exhibit while a hogfish attempted to steal the show. View part one and part two from episode ten.

In addition to writing, directing and starring in Good Eats since 1999, Alton has added Iron Chef America, Feasting on Asphalt, Feasting on Waves, Next Iron Chef and Food Network Star to his award-winning Food Network resume.

Alton is also a celebrated author. His first book, “I’m Just Here for the Food,” won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the bestselling cookbooks of 2002. If that book isn’t on your shelf, chances are one of his other works are. (Or should be.)

“Alton Brown’s Gear for Your Kitchen” 2003 – Nominated for James Beard Award and IACP Cookbook Award

“I’m Just Here for More Food” 2004 – New York Times Best Seller

“Feasting on Asphalt” 2008 – Documents his motorcycle ride from New Orleans to the headwaters of the Mississippi.

“Good Eats: The Early Years” 2009 – New York Times Best Seller

“Good Eats 2: The Middle Years” 2010 – New York Times Best Seller

“Good Eats 3: The Later Years” – Coming October 2011.

Good Eats was recognized as a Peabody Award winning program in April of 2007, receiving a distinguished prize for excellence in broadcast news, education and entertainment. Learn more at www.foodnetwork.com/goodeats.

Learn more about “gastrophysicist” Alton Brown at www.altonbrown.com and www.foodnetwork.com/alton-brown/bio/index.html .