The Aquaculture Chef

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The Aquaculture Chef Chef Steve Phelps
Chef | Advocate | Perpetual student of where food comes from. Seafood, aquaculture, agriculture — the whole story.
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Traveling, tasting, and having conversations that matter. The future of seafood isn't just about what we catch. It's about what we create, cultivate, and protect. I'm taking my experience as a chef beyond the restaurant to explore what that actually looks like — responsible fish farming, well-managed wild fisheries, and everyone doing the hard work in between.

The future of seafood isn't just about what we catch. It's about what we create, cultivate, and protect.I'm taking my ex...
09/29/2026

The future of seafood isn't just about what we catch. It's about what we create, cultivate, and protect.

I'm taking my experience as a chef beyond the restaurant to explore what that looks like...responsible fish farming, well-managed wild fisheries, and everyone doing the hard work in between.

Traveling, tasting, and having conversations that matter.

Stick around...

Indigenous Restaurant has officially closed its doors.After 15 years of serving this community and working with our staf...
09/15/2026

Indigenous Restaurant has officially closed its doors.

After 15 years of serving this community and working with our staff, farmers, fishermen, bakers, producers, and community, we are ready for a change.

We are so proud of our accomplishments, accolades, and the love that you so graciously awarded our hearts with.

Thank you for all your support and love.

Howdy, Indigenous Fam!Just a quick note to let you know that we will be closed for the month of September to knock out s...
08/28/2026

Howdy, Indigenous Fam!

Just a quick note to let you know that we will be closed for the month of September to knock out some restaurant updates/repairs and give our team a well-earned break. Thank you for your continued support. We look forward to seeing you all soon!

Sometimes ya' gotta' give yourself permission to have a little fun in the kitchen.Our housemade panna cotta gets a nosta...
08/24/2026

Sometimes ya' gotta' give yourself permission to have a little fun in the kitchen.

Our housemade panna cotta gets a nostalgic twist with Chef Steve’s take on Fruity Pebbles, bringing a little color, crunch, and a touch of childhood memory to the plate.

VANILLA BEAN PANNA COTTA //
fruity pebble crunch, strawberry puree, cardamom

There’s always something special, seasonal, and maybe a little unexpected coming out of this kitchen.

Our hearts are with the people of Colombia following the devastating earthquake.This tragedy has deeply affected our Ind...
08/14/2026

Our hearts are with the people of Colombia following the devastating earthquake.

This tragedy has deeply affected our Indigenous family through one of our team members, whose loved ones, family, and friends have been impacted. The devastation is far greater than many of us are seeing from afar.

If you're looking for a way to help, we've included several trusted organizations in the following slides that are providing relief and support to those affected.

Every contribution, no matter the size, can make a difference. Thank you for keeping the people of Colombia in your thoughts and for supporting those working tirelessly to help them through this difficult time. 🇨🇴❤️

🚨 Fun feature alert!We're honored to be included in Flamingo Magazine's latest feature celebrating Florida's remarkable ...
07/30/2026

🚨 Fun feature alert!

We're honored to be included in Flamingo Magazine's latest feature celebrating Florida's remarkable restaurant scene.

To everyone who thought of Indigenous and shared our name, thank you. Your support means more than you know.

We're grateful to do what we love every day and to be part of such an incredible culinary community.

Check out the article at https://flamingomag.com/2026/07/27/james-beard-award-florida-restaurants/.

There are a lot of conversations happening about the future of seafood. We're grateful to be part of one that's rooted i...
07/29/2026

There are a lot of conversations happening about the future of seafood. We're grateful to be part of one that's rooted in science, collaboration, and responsibility.

Sustainability doesn't begin in the kitchen. It starts with the people raising our food, the researchers asking better questions, and the partnerships that challenge all of us to do better.

Working with Pine Island Redfish and learning from the team at Mote Marine Laboratory & Aquarium has reinforced something we've believed for a long time: exceptional ingredients and responsible practices go hand in hand.

As chefs, we have the opportunity—and the responsibility—to support food systems that protect our waters, strengthen local aquaculture, and ensure future generations can enjoy the same incredible seafood we do today.

Thank you to Edible Sarasota for highlighting the people and partnerships helping move that conversation forward.

If you're curious about where sustainable seafood is headed, the full story is well worth the read.

PLUS, Chef Steve Phelps shares his Redfish Tartare recipe as a bonus!

🔗 https://ediblesarasota.ediblecommunities.com/eat/faces-in-food-reimagining-sustainable-seafood/

Behind every great dish is a great partnership.Our relationship with Pine Island Redfish is about much more than sourcin...
07/17/2026

Behind every great dish is a great partnership.

Our relationship with Pine Island Redfish is about much more than sourcing beautiful fish. It's about supporting farmers who are investing in the future of aquaculture, protecting our natural resources, and proving that sustainability and exceptional flavor belong on the same plate.

We're proud to work with partners who challenge us to cook more thoughtfully and help shape a stronger future for our food system.

Because responsible sourcing isn't a trend. It's a commitment.

🍽️ T U N A T I R A D I T Oaji amarillo • mango • lime • fried sweet potato • garlic cilantro aioli • masa streusel • ...
07/15/2026

🍽️ T U N A T I R A D I T O
aji amarillo • mango • lime • fried sweet potato • garlic cilantro aioli • masa streusel • pickled red onion

That's it.

Simple. Elegant.

Good for you. Good for Ma' Nature.

Come try it while it's here.

Every week brings something new.Our Summer Suppers menu is built around what's fresh, what's in season, and what's inspi...
07/13/2026

Every week brings something new.

Our Summer Suppers menu is built around what's fresh, what's in season, and what's inspiring the kitchen. As ingredients change, so does the menu, giving you a new reason to pull up a chair all summer long.

Available for a limited time on Tuesday-Thursday only, this rotating three-course dinner runs just $49++, featuring thoughtfully sourced seafood, seasonal vegetables, and desserts worth saving room for.

📍239 S Links Ave
Sarasota, FL 34236

🍽️ Reserve on OpenTable.

Address

239 S Links Avenue
Sarasota, FL
34236

Opening Hours

Tuesday 5:30pm - 8:30pm
Wednesday 5:30pm - 8:30pm
Thursday 5:30pm - 8:30pm
Friday 5:30pm - 8:45pm
Saturday 5:30pm - 8:45pm

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