Chef Stories

Clean Seas has a long history of working closely with some of the best chefs from around the world. Some of these chefs have become our brand ambassadors.

Have a browse through these videos from our Australian Ambassador chefs and see how Spencer Gulf Hiramasa Kingfish has inspired each one in a different way to create wonderfully delicious and memorable dishes for their restaurant menus.

Chef Stories - Giovanni Pilu

Giovanni Pilu
PILU at Freshwater, Sydney, Australia. 
“I don’t think my menu would be able to live without it.”

Chef stories - Nicky Reimer

Nicky Reimer
Bellota, Melbourne, Australia.
“I appreciate using a product that is sustainable and farmed well because diners want to know.”

Chef Stories - Victor Liong

Victor Liong
Lee Ho Fook, Melbourne, Australia.
“It ticks all the boxes in how fresh, clean and rich it is.

Chef Stories - Shaun Presland

Shaun Presland
London, UK.
“The canvas is the Spencer Gulf Hiramasa Kingfish. I’m just adding all the little colours.”

Tony Ford
Boston Bay Wines, Port Lincoln, South Australia. 
“I just love to get the Spencer Gulf Hiramasa Kingfish whole, it just gives you so many options!”

“As custodians of the water and land, we work from first light to the last rays of the sun every day, committed to tomorrow’s fish, tomorrow’s customer, tomorrow’s dish.”
The Tale of Two Fish