Passionfish

Many people see Passionfish as the heart of California’s sustainable seafood movement. Ted and Cindy Walter opened the restaurant in 1997, and today Berk Guvenç — who purchased it from the Walters in 2024 along with his mother Meral Alpay — carries the mission forward. Passionfish has long been a committed partner of the Monterey Bay Aquarium’s Seafood Watch program, with Cindy Walter working alongside scientists and fishmongers to help refine the criteria that turned a simple pocket card into a global standard for ocean conservation.

Passionfish’s philosophy is rooted in the conviction that chefs are the true guardians of marine biodiversity.

While the name focuses on the sea, the restaurant is equally anchored in the “Salad Bowl of the World” and the Central Coast’s vineyards.

Passionfish is a great example of “Purposeful Hospitality.” It shows that a small neighborhood restaurant can spark big changes in the industry through hard work and genuine collaboration with scientists. By making their wine prices fair and being transparent about where their fish comes from, they have created a dining experience that others try to copy but rarely match. With Berk Guvenç now at the helm — committed to honoring the legacy while bringing his own warmth to the table — the restaurant remains a welcoming place for anyone who believes the best meals are those that “do no harm.”