Our Community
In Monterey, Moss Landing, and Santa Cruz, commercial fishermen and women are central to the vitality of our working harbors and rich cultural heritage. Along with them are fish processors and delivery drivers, marine mechanics and chefs, harbormasters and scientists. It takes a village to make sustainable seafood in Monterey Bay possible. Meet some of the members of our fishing community.
David Graham, Geisha Sushi & Japanese Tea House
Executive Chef
David opened Geisha Japanese Restaurant and Tea House in Capitola in 2011 – it was the first sustainable sushi restaurant in the county, and is still one of the few in the nation. He partnered with the non-profit FishWise which helped him craft a statement about sustainable seafood for his restaurant. The restaurant in and of itself is a manifestation of his passion for Japanese folk medicine, culture, and cuisine.