Welcome to Food Fraud TV aka Truth in Menu! I recommend this site for concerned patrons and for chefs.

This site is going places! Stay tuned for some big announcements!

This site is to uncover, expose and educate restaurants and chefs who are deceiving their customers. It happens all the time, trust me.

As a professional chef and restaurateur I hold very high standards. Every restaurant should be held accountable for the information listed on their menu. But not many restaurants ever get exposed for deceiving guests. And what is worse many guests would never know to begin with or ever ask questions. Let me teach you how. With 20 years as a professional chef and real food advocate I have witnessed a lot of deception when it comes to menus. Is it
really wild, farmed, grass-fed, grain-fed, fresh, frozen, Maine Lobster, Diver Scallops, Red Snapper, the list goes on and on? Most times the chef doesn’t even know. And in many cases the chef does know. These restaurants are charging more and serving cheaper food. You deserve what you pay for!

If you know a restaurant that is in question email me. I will call them and investigate.

I am down-right pissed when I see restaurants take advantage of their guests.
Chef Marcus Guiliano



Book Chef Marcus Guiliano to Speak

Book Chef Marcus Guiliano to Speak
Food Fraud, Business, Health, Sustainable & Green Restaurant Operations

One Awesome Blender

Farmed Atlantic salmon is often substituted for wild salmon at restaurants and grocery stores


It's Wild Salmon Fraud Season.

If a restaurant says it "wild" salmon and it's from the Atlantic then it's sort of impossible. That means Scottish, Bay of Fundy, Norwegian, Faroe Island, Nova Scotia and all other area in the the Atlantic Ocean.  It's basically going extinct. These are the area where the farmed salmon industry has taken over.  But lots of chefs, even the famous one, can be confused and will mislead their patrons.  

Wild salmon season in the Pacific Ocean, from California to Alaska, is in season from late spring to mid fall.  

If you see "wild" salmon on a menu and it's winter it's a lie or it's been previously frozen.  It's that simple.  Don't let these chefs tell you other wise.