Sam King is Chairman of the Board and Chief Executive Officer of King’s Seafood Company. Based in Costa Mesa, Calif., the company owns and operates six unique restaurant brands in five states at 23 locations. This includes King’s Fish House (12), Water Grill (7), Pier Burger and three steakhouses: 555 East, Lou & Mickey’s and Meat on Ocean. All offer iconic, elevated dining experiences with menus that change daily.

Sam and his family-owned company are committed to the community – locally and globally – leveraging more than 75 years of strong relationships to source from local fishermen and lobstermen. Stewards of the ocean and dedicated to its Guests, King’s Seafood Company exclusively handpicks, cuts and supplies the highest quality product available to its own restaurants.

Sam serves on various boards including the Aquarium of the Pacific and the USC Wrigley Institute for Environmental Studies. He is the cofounder of the Sustainable Seafood Forum, which is dedicated to helping people identify seafood procured through responsible fishing operations or environmentally friendly aquaculture techniques. Sam is also an active advisor for the California Sustainable Seafood Initiative.