Rob Stinson Explains Italian Seafood Pasta Techniques and Regional Approaches

Rob Stinson of Salute Italian LLC in Gulfport lays out a clear rule for Italian seafood pasta: keep the seafood front and center, and treat it lightly with olive oil, garlic, herbs, and wine rather than heavy cream or tomato sauces. Stinson, who lives in Long Beach, Mississippi with his wife Paige and children Samuel and Abigail, points to scampi and fra diavolo as enduring examples of seafood-forward pasta that honor both ingredient and method.

Italian seafood cooking in Gulfport kitchens, Stinson says through his work, emphasizes balance and simplicity. When seafood meets spaghetti in Italian cuisine, it's with purpose and restraint, not excess. That approach, he argues, translates to coastal ingredients on the Mississippi Gulf Coast while preserving the tradition from Italy: freshness, measured seasoning, and restrained technique.

Stinson's résumé underscores that philosophy. Chef Rob Stinson attended Miami University in Oxford, Ohio, majoring in business management. He trained under Cordon Bleu Chef Gerald Thabuis; former Chef for President of France, Charles DeGaulle; Master Italian Chef Ciro Cuomo and Creole Chef Nathaniel Burton. He is executive chef and owner of three award-winning restaurants on the Mississippi Gulf Coast, has worked in five-star dining at the Windsor Court Hotel Grill Room and managed the high-volume Orlando Planet Hollywood, and was chosen by Governor Barbour to represent the State of Mississippi as official chef in the Great American Seafood Cook-off in New Orleans in 2007 and 2009. He also serves as the official chef of the Mississippi Department of Marine Resources Seafood Marketing Program.

Techniques show up in Stinson's plated recipes. His Italian Seared Grouper is described as an herb coated fillet of grouper served over risotto with a pesto sauce; Cook/Prep Time: 45 MinutesServings: 6. The recipe calls for 6-6oz well trimmed center cut black grouper filets and a crust of 2 tbsp dry basil, 1 tsp dry sage, 3 tbsp dry parsley, 1 tbsp cracked black pepper, 1 tsp kosher salt, 1 tbsp onion powder and 1 tsp garlic powder. The risotto for the dish lists 1 lb fresh Gulf shrimp, 1 lb Arborio rice, 1 small yellow onion diced, 2 oz extra virgin olive oil, 2 tbsp minced garlic, 1 quart shrimp stock and 4 oz Pinot Grigio wine. Sear instructions are precise: heat skillet until a drop of water pops, sear grouper 2 minutes on herb side down, reduce heat, flip and cook an additional 3 minutes, then remove. Plate presentation directs a mound of risotto, grouper with micro greens, pesto squeezed in a semi circle from noon to 6 and roasted pepper couli alongside; a bread knife is used to make slicing motions perpendicular to the arc so sauce blends together, with the appearance intended to mimic the Italian flag.

Stinson’s other seafood work includes Parmesan Risotto with pan-seared scallops, parmesan risotto calls for 1 cup Arborio rice, 1/2 cup dry white wine and 4 cups warmed chicken broth, with 1/2 cup parmesan, plus sautéed spinach made with a large drizzle of olive oil and 8 cups spinach. A wahoo salad option pairs 4 (2-ounce) wahoo filets with a vinaigrette of 2 tbsp rice-wine vinegar and 2/3 cup blended oil. The Italian Seared Grouper recipe is credited as adapted from Chef Rob Stinson, Mississippi Chef, 2009 Great American Seafood Cook-Off.

Italian seafood cooking, Stinson’s work shows, is a model of restraint applied to Gulfport’s seafood: precise searing times, simple aromatics, and plating that highlights color and ingredient. Italian seafood cooking thrives because it stays true to core principles; whether served in Italy or adapted to Gulfport kitchens, these meals remain grounded in balance, freshness, and tradition.