Harold Marmulstein, executive chef of the Polo Grill, and his teammates won second place in the recent Gulf of Mexico Seafood Culinary Competition in Mobile, Ala.
Teaming up with chefs Thomas Catherall and Joan Trotochard of Atlanta's Azalea restaurant and Jim Alexander of Rome, Ga., Marmulstein prepared a variety of dishes in the three-day national competition.
One of the prize-winning dishes was smoked and grilled amberjack with spaghetti squash.
For finishing second in the 19-team event, Marmulstein and his colleagues were awarded $2,000 each.
The first-place team was composed of chefs Harmut Handke, Victor Gielisse, Scott Bennett, Henri Mahler and represented restaurants in West Virginia, Ohio and Texas.
Third-place team of Major Garman, David Nina, Steve Jayson and Brian Battin represented a variety of restaurants from the Orlando, Fla., area.