Dockside Report – A Market Report by Santa Monica Seafood

smseafoodDockside Report

Welcome to the Dockside Report from Santa Monica Seafood. Our monthly newsletter is your one-stop shop for product information, seafood trends, and industry insights. As a leading seafood distributor, we are committed to providing our customers with the highest quality products and services, and this newsletter is our way of giving you the information you need to stay ahead of …

Chef Nestor Marin

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With nearly two decades of culinary and hospitality expertise under his belt, Executive Chef Nestor Marin mixes traditional cooking practices with new-age technologies at Monterey Bay’s ocean-to-table, Salt Wood Kitchen & Oysterette at the laid-back luxury hotel destination, The Sanctuary Beach Resort. Chef Marin has had a fascination with culinary arts and a love for eating delicious food for as …

Chef Tyler Hamm

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Chef Tyler Hamm, the dynamic Executive Chef at Pacifica Seafood Restaurant, is a culinary force rooted in nature’s bounty. Growing up in South Florida, where fishing and camping were second nature, his early experiences of eating what he caught and hunted planted the seeds of his food journey. These formative years gave him a profound respect for ingredients that now …

Chef Yuri Szarzewski

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Yuri Szarzewski, a French chef based in America, currently holds the position of Executive Chef and co-owner at Partage in Las Vegas, Nevada. With a culinary career starting in 2005, Yuri’s journey began in Beziers, South of France, where he commenced his professional endeavors at the age of 17 as an Apprentice Chef at “L’Ambassade” restaurant under Chef Patrick Orly. Over …

Chef Nicole Brisson

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As Executive Chef of Brezza, located strip-side at the newest mega-resort and casino, Resorts World, in the heart of Las Vegas, Chef Nicole Brisson is at the helm of the kitchen, providing her signature authentic, yet modern coastal Italian cuisine to locals and visitors alike. A testament to her dedication to excellent quality standards and leadership techniques, she partnered with …

Chef Mourad Jamal

smseafoodFeatured Chefs

“The Poseidon is the place where is the health & happiness of our team and guests were the heart of every decision and recipe”: Chef Jamal said. Now a proud American, Chef Mourad Jamal’s journey started far away in his native country of Morocco. Cooking for him began as a necessity to help out when his mother and family were …

Chef Edgar Beas

smseafoodFeatured Chefs

Executive Chef Edgar Beas leads the talented culinary team at the Radisson Blu Anaheim. Chef Beas is a classically trained chef who graduated from the San Diego Culinary Institute and trained in Spain at the three Michelin-starred Martin Berasategui Restaurant, where he worked closely with the world-renowned chef himself. Chef Beas grew up in a large family. That meant frequent …

Chef Jacqueline Keller

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Executive Chef, Jacqueline Keller grew up in an Eastern European family, and her early memories of fish are rooted in holiday traditions. “We were of modest means, so fish was a special treat enjoyed only on rare occasions.”  She learned to fish from her mother-in-law, who grew up fishing with her family. Chef Jackie said that the best way to …

Chef Rainer Schwarz

smseafoodFeatured Chefs

Restaurateur & Chef Rainer Schwarz combines a rich cultural past with the finest culinary training to present menus unlike any other found in the region. His style of cooking focuses on simplicity by using only the best possible high-quality, seasonal ingredients. One of his passions is to pair each dish on his menu with the best possible wine selection. The …

Chef Richard Pelz

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Growing up, Chef Richard E. Pelz learned a great appreciation of French cooking from his mother, and less than desirable wines from his stepfathers’ hobby of making Zinfandel and Cabernet wine in the mountains of Santa Cruz. Some would say, food and wine have been coursing through Chef Pelz’s blood most of his life. After graduating from the Culinary Institute …