Spotlight on Chef Matt Hull of BLU Point Seafood Co

Matt Hull is no stranger to farm-to-table ingredients.

As the executive chef at the newly opened BLU Point Seafood Co. in Staunton, he believes in sourcing sustainable seafood whenever possible.  For decades seafood has been consumed without regard for its natural habitat. In recent years, however, these issues have become more prevalent, and BLU Points Seafood lends a hand in the protection of these creatures by supporting safe, practical, and efficient farming methods.

While the focus at the newly opened restaurant is seafood, their commitment to supporting local agriculture runs deep. Supporting local agriculture helps provide unmatched quality in taste that may have been lost due to commodity farming. Through working with Cavalier, BLU Point’s menu showcases favorite Virginia purveyors.

“We’ve been using Cavalier Produce for several years at our sister restaurant Zynodoa and now at BLU Point. It’s a very helpful resource — in addition to carrying a wide array of our produce needs, they also have a fantastic food selection they offer through local farmers.”

Having a strong relationship with Cavalier has allowed BLU Point to create a mouth-watering menu featuring items like lobster mac ‘n cheese and a tuna steak laid beautifully on a bed of Carolina Gold Rice.

“We’re able to get a lot of specialty items including Anson Mills and seasonal items from Cava such as ramps, local asparagus, Obis One Black Garlic, Wades Mill Grits, and Highland County Maple Syrup,” Matt says. “The extensive cheese selection includes a lot of our favorite local cheeses from Twenty Paces, Caromont, and Meadow Creek.”

BLU Point Seafood Co. opened last October in Staunton’s historic downtown and is open for lunch and dinner seven days a week at 123 W. Beverley St.