Insurgent Cuisine was founded in 2022 by Aaron Millon as a radical alternative to the typical fishing and food company. As a chef and restaurant owner for nearly 25 years, Aaron’s roots and passion lie in service, supporting local, sustainable practices, and challenging systems that stifle progress. As a Captain, he’s built relationships with Puerto Rican fishers who have been fishing and caring for these waters for decades. He honors their techniques and learns from their deep knowledge. 

Aaron’s wife and partner, Debbie, is no stranger to disrupting the status quo and asking, “How might we…”, to create a more just and compassionate world. She led social justice-based schools for 19 years, where she built an environmental justice program, new structures for equitable tuition and access, and authentic partnerships with other community-driven organizations. 

There’s a food revolution happening. And we are a part of it. 

Insurgent Cuisine aims to provide people of all socio-economic means access to fresh, healthy, locally caught fish. We join other sustainable movements —such as the return to small farming, aquaponics, and permaculture— that show care for our ecosystem and one another through intentional practices. 

With a pure love of food and fishing, Insurgent Cuisine rebels against outdated systems that perpetuate oppression, create obstacles to eating healthy and continue to harm our planet. 

INSURGENT (def): rising in opposition to established leadership; rebellious”. Yep! That sounds about right. Some chefs make beer, other chefs grow vegetables; Insurgent Cuisine fishes.

Insurgent Cuisine is decidedly all about relationships → those between the fishers, between the fisher and the sea, and between the diner and their food. We aim to connect people back to the origins of food while celebrating and honoring the hands that feed them. 

The success of our venture is dependent on the success of the community in which we operate. We endeavor to build a system where local fishers are paid a livable wage, local working-class people can access and afford fresh fish, and each person contributes in a way that is equitable and within their means. That’s revolutionary.