Sourcing
We identify premium seafood and specialty food products with commercial potential for serious buyers, chefs, and distributors.
Atlantis Partners United, LLC, doing business as Atlantissea
International Sourcing, Market Development, and Premium Food Expertise
Atlantissea develops premium food and seafood opportunities between selected producers and demanding markets. We work across sourcing, food safety alignment, brand development, import strategy, and U.S. distribution support to help distinctive products reach the right buyers with the right positioning.
Chef Ronan Kervarrec · Le Zest, Monaco · Port Hercule
Who we are
Built on two decades of product, hospitality, and trade experience
Atlantissea is the distribution brand of Atlantis Partners United, LLC. We source, import, and develop premium seafood and specialty food products worldwide, bringing them to professional buyers across the United States, Canada, the Caribbean, and Europe.
Our experience began in 2005 with Mediterranean aquaculture and expanded into premium seafood sourcing across Europe. In Monaco, we co-founded Le Zest on Port Hercule, a 1,000 m² (10,764 sq ft) establishment with 450 m² (4,844 sq ft) of professional kitchen, combining a restaurant, fine food boutique, catering, bar lounge, and nightclub. Our executive chef was Chef Ronan Kervarrec, now a two-Michelin-star chef at Maison Kervarrec in Brittany.
That combination of sourcing knowledge, kitchen reality, and commercial execution shapes how we select products and build partnerships today.
FAVORITE Restaurant at Favorite Parkhotel Mainz held a Michelin star under two consecutive head chefs we worked with directly: Chef Philipp Stein, Germany’s youngest Michelin-starred chef at the time, and Chef Daniele Tortomasi, Gault-Millau Talent of the Year 2019. Atlantissea supplied both kitchens with premium seafood, lobster, caviar, and selected ingredients.
What we do
A structured approach from sourcing to market
Import strategy
We prepare products for target markets through import planning, commercial positioning, and practical route-to-market thinking.
Food safety alignment
We manage labeling, documentation, and food safety compliance for U.S. and international market requirements.
Producer partnerships
We support selected producers in building long-term access to international markets, not just transactional export activity.
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.
Where our standards were built
The kitchens that shaped our sourcing standards
Before building an import and distribution business, we earned our understanding of quality inside the most demanding professional kitchens. The chefs we worked with did not accept compromise. Neither do we.
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 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.
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.
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.
Beyond the kitchen
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.
Let us talk
Discuss sourcing, market entry, or partnership opportunities
Whether you are a producer looking to access premium markets, or a buyer searching for distinctive products with credible sourcing and disciplined execution, Atlantissea is built to support serious commercial conversations.