Sourcing
We identify premium seafood and specialty food products with commercial potential for serious buyers, chefs, and distributors.
Atlantis Partners United, LLC, dba Atlantissea
Importation, Market Development and Gastronomic Experience
Atlantissea develops premium seafood and gastronomic opportunities between selected producers and demanding markets.
Chef Ronan Kervarrec · Le Zest, Monaco · Port Hercule
Who we are
Built on two decades of product, hospitality, and trade experience
Atlantis Partners United, LLC dba Atlantissea sources, imports, and distributes premium seafood and international gastronomic specialties for high-end professional foodservice. We support Michelin-starred chefs, luxury hotels, specialized distributors, and premium caterers in search of rare, traceable products that meet the most demanding regulatory standards.
Twenty Years, from Producer to Table
Our journey, which began in 2005 in Mediterranean aquaculture, was built in Monaco around a gastronomic restaurant serving a discerning international clientele (private, corporate, yachting, and hospitality), while simultaneously operating between France and Germany in collaboration with international producers across a broad range of premium products. This dual operational and commercial grounding sharpened our understanding of the high-end market. Atlantissea today serves chefs, specialized distributors, and professional buyers through offices in both the United States and Europe, with an unwavering commitment to quality, traceability, and culinary consistency.
Exacting Standards at the Source
Every partner producer is selected against strict criteria: cold chain control, documented traceability, sustainability commitments, and animal welfare. Atlantissea operates in full compliance with all applicable regulations. We favor producers who integrate traditional techniques such as ikejime alongside modern approaches, including HPP for the organoleptic preservation of sensitive products and improved yield. Flavor and texture are preserved through ultra-low-temperature freezing and storage (-76°F / -60°C). Every reference is documented, verified, and aligned with the expectations of the most demanding gastronomic operators.
Controlled Execution
Our logistics infrastructure enables us to serve premium operators across the full breadth of the American market and internationally. We favor exclusivity and long-term partnership over volume and price arbitrage. Every order is supported by direct follow-up, consistent supply, and execution aligned with the operational constraints of chefs, F&B directors, and corporate buyers.
From our Miami platform, we orchestrate logistics tailored to each order, with full cold chain control for Florida and surrounding regions. For more distant destinations, a bespoke logistics solution is assessed on a case-by-case basis, based on volume and operational requirements. Our commercial model favors structured orders, long-term partnership, and exclusivity over opportunistic volume and price arbitrage.
FAVORITE Restaurant at Favorite Parkhotel Mainz held a Michelin star under two consecutive head chefs we worked with directly.
What we do
A structured approach from sourcing to market
Producer partnerships
We support selected producers in building long-term access to international markets, not just transactional export activity.
Food safety alignment
We manage labeling, documentation, and food safety compliance for U.S. and international market requirements.
Import strategy
We prepare products for target markets through import planning, commercial positioning, and practical route-to-market thinking.
Brand development
We create or refine brand identity, packaging, market language, and product positioning for premium channels.
Distribution
Through Atlantissea, we distribute directly to chefs, restaurants, hospitality groups, and local distributors across the United States, Canada, the Caribbean, and Europe.
Our Gastronomic References
The kitchens that shaped our quality standards
Before building our business in the United States, we developed our understanding of quality inside the most demanding professional kitchens. The chefs we worked with accepted no compromise. We listened to them, and we understood.
Chef Philipp Stein
Chef Philipp Stein became Germany's youngest Michelin-starred chef at 24 at FAVORITE Restaurant in Mainz, after training as Chef de Partie under three-star chef Dieter Müller aboard the MS Europa. He now leads Steins Traube in Mainz-Finthen, his family's restaurant in its sixth generation, which holds one Michelin star. Atlantissea supplied FAVORITE Parkhotel for many years with premium seafood, lobster, caviar, and selected ingredients.
Chef Carmelo Greco
Chef Carmelo Greco holds one Michelin star at his restaurant in Frankfurt's Sachsenhausen district, where he has built a reputation as one of Germany's finest Italian chefs. Born in Sicily and trained at the two-star Da Guido in Piedmont, he has spent over 30 years refining an approach to Italian cuisine that goes well beyond convention. We had the privilege of supplying Ristorante Carmelo Greco with premium seafood, lobster, and selected ingredients chosen to hold their own in a kitchen working at that level.
Chef Daniele Tortomasi
Chef Daniele Tortomasi trained under Harald Wohlfahrt at the three-star Schwarzwaldstube before earning his first Michelin star at 24 at FAVORITE Restaurant, where he was named Gault-Millau Talent of the Year 2019. In 2018 he worked as chef for Atlantissea's private catering at the Monaco Formula One Grand Prix, delivering a high-end culinary experience at the heart of the race circuit.
Chef Hiroshi Sakai
Chef Hiroshi Sakai is a master sushi chef with over three decades of experience, operating restaurants across Japan and Europe. His standards for ingredient quality and production consistency are among the most demanding in the industry. We worked closely with him for years, supplying premium ingredients sourced worldwide that went directly into his kitchens.
Beyond the kitchen
Chef Tetsuya Yamahara
Chef Tetsuya Yamahara has led Kabuki Frankfurt since 1998, one of Germany's most established Japanese restaurants, founded in 1989 on an uncompromising approach to ingredient quality. Eight chefs work the kitchen every night in a single restaurant, sourcing only first-class products from around the world, from Ozaki Wagyu beef to premium fresh seafood. That level of operational commitment sets Kabuki apart from almost any other Japanese restaurant in the country. We supplied Kabuki with premium seafood chosen to meet the exacting standards Chef Tetsuya Yamahara applies to everything that enters his kitchen.
Let's Talk
Let's discuss your export needs, market access, or partnership opportunities
Whether you are a producer seeking access to premium markets, or a buyer in search of distinctive products with reliable traceability and rigorous execution, Atlantissea is here to support your international growth ambitions.