Bill Sexton grew up on the water. A native of Maryland’s Eastern Shore, his maternal grandfather was a “water man,” making his living from fishing, tug boating and anything else that kept him on the Chesapeake Bay. “That’s really where I got my background,” said Sexton, who grew up fishing and crabbing and has spent the past 26 years working for Phillips Seafood. Last year he was appointed executive chef of the company’s flagship restaurant on ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?