2026 Education Program

Whole Fish Butchery & Crudo from the Rhode Island Coast by Chef Derek Wagner

Join acclaimed chef and restaurateur Derek Wagner, the visionary behind Nicks on Broadway, for an immersive and educational culinary demonstration that celebrates the connection between sourcing, craftsmanship, and community.

Since opening Nicks on Broadway at just 24 years old, Wagner has built a nationally recognized restaurant rooted in seasonal, thoughtful cooking, and genuine hospitality. A six-time James Beard Award nominee and finalist, and a 2026 USA Today “Restaurant of the Year” honoree, Wagner brings decades of experience and advocacy to the stage; shaped by his deep relationships with local farmers, fishermen, and producers, and his work with organizations like the James Beard Foundation and Chefs Collaborative.

In this dynamic session, Chef Wagner will demonstrate the art of whole fish butchery and crudo preparation, focusing on fresh, locally harvested species sourced directly from Point Judith, Rhode Island. Attendees will gain practical insights into every step of the process from responsible sourcing and proper handling to precise cutting, slicing, and seasoning techniques.

The demonstration will culminate in a beautifully composed crudo dish, showcasing the purity and vibrancy of Rhode Island seafood at its peak.

Grounded in sustainability, education, and respect for the food system, this session is a must-attend for chefs and operators looking to elevate their seafood programs while building meaningful connections from dock to dish.