Chef/author Kevin Snook's latest work is straight from the heart.

His book, "A Boy After the Sea: An Untold Story," which debuted last fall, is a tribute/memorial to his late son Dan.

Four years ago, Dan died of a drug overdose at the age of 19.

"This was my way of dealing with it," said Kevin Snook. "I buried myself in this book."

Snook said the book, which features seafood recipes from 26 of the world's great chefs, is the perfect tribute to his son, who "loved fishing and cooking."

Chicago chef Charlie Trotter, one of the esteemed culinarians in the book, recently held a reception and luncheon in Snook's honor. Trotter and his staff prepared recipes from "A Boy After the Sea" at the event. Dishes included oysters from Mr. Cadorett; lobster salad; confit of Murray cod with baby leeks, radishes, spring onions and smoked prawn butter; and pan-fried Georgian Bay Whitefish.

Snook praised and thanked Trotter for not only his hospitality but his compassion.

"Charlie Trotter couldn't have been nicer," Snook said, adding the Windy City chef "almost instantaneously" responded to the request to be included in the project.

"I admire and respect him. He loved the (idea) of the book and he wanted to do something."

Snook said, through the book, he aimed to show a "diversity" in seafood cookery.

"And I wanted to get chefs at the top of their game." Other chef contributors include Alice Waters, Heston Blumenthal, David Kinch, Rick Stein and Neil Perry.

Snook said he was grateful for the tremendous feedback from all of the chefs who loved the message of the book. Along with eclectic recipes, "A Boy After the Sea" discusses and promotes sustainable fishing and fish farming.

A resident of both Vancouver, Canada, and Bray-on-Thames, England, Snook and his partner, Denise, own and operate cottages in Bray-on-Thames' culinary village. FYI: www.braycottages.com

Snook's son, a culinary student at the time of his death, would have been proud of the work, the chef said.

"Dan had a free spirit and was easygoing. He didn't have a bad bone in his body," the author said.

Snook's son fell into drug use after experiencing sexual abuse while working on a commercial fishing boat when he was 16 years old. The chef believes Dan turned to drugs to cope with the trauma of the tragic situation.

While Snook was working on the book, he said he thought Dan had committed suicide but now believes that "was not the case."

Proceeds from "A Boy After the Sea" will be donated to the Dan Snook Trust Foundation, which will officially be launched in August.

The foundation, Snook explained, will help young people from all walks of life overcome adversities and obstacles related to drug abuse and other problems.

Snook said they'll aim to take a couple of kids a year and "go with them on this recovery journey," as they provide support, mentoring and various assistance programs.

The chef said he wasn't immediately aware of the abusive situation his son had endured.

"It was 11 months before we knew. He couldn't deal with it and didn't tell us," he said.

At the time of the abuse, Snook said Dan was working 16 to 18-hour days as a deck hand on a commercial fishing boat off the Oregon coast, which should have been a dream job.

"And to be sexually abused by the captain, he said he wanted to jump off the boat," Snook said, adding Dan was threatened that he'd be killed or his parents would be hurt if he told.

Snook is thankful for "the outpouring of support" he's received from not only the acclaimed chefs but individuals who recognize the importance of the charity.

FYI: "A Boy After the Sea," ($55); www.dansnooktrustfoundation.com