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The search for quality fresh and frozen seafood that meets the most rigorous standards of sustainability, and satisfies the high expectations of Bangkok’s diners, is a constant challenge for Bangkok’s chefs.
With its global network of approved suppliers and partners, Thammachart Seafood has become the go-to choice of a long list of local culinary figures.
They include Chef Wilfrid Hocquet of Blue by Alain Ducasse, the Michelin-starred restaurant at Iconsiam, Gerard Villaret Horcajo, Chef de Cuisine at Michelin- starred Elements at The Okura Prestige Bangkok, and Daniel Masters, Executive Chef of The Standard Bangkok Mahanakorn,
The company’s products can also be found on the menus of Mandarin Oriental, Four Season, Capella, The Waldorf Astoria, and Anantara Siam. Restaurant customers include Michelin-starred Suhring, Le Normandie and Chef Table Le Bua.
With its global network of approved suppliers and partners, Thammachart Seafood has become the go-to choice of a long list of local culinary figures.
They include Chef Wilfrid Hocquet of Blue by Alain Ducasse, the Michelin-starred restaurant at Iconsiam, Gerard Villaret Horcajo, Chef de Cuisine at Michelin- starred Elements at The Okura Prestige Bangkok, and Daniel Masters, Executive Chef of The Standard Bangkok Mahanakorn,
The company’s products can also be found on the menus of Mandarin Oriental, Four Season, Capella, The Waldorf Astoria, and Anantara Siam. Restaurant customers include Michelin-starred Suhring, Le Normandie and Chef Table Le Bua.
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Leading restaurants like Suhring, Chef Table Lebua, Cote, Le Cabanon, Brasserie Palmier and Le Normandie are also customers.
The secret of Thammachart Seafood’s success lies in the fact that it is a company dedicated to one product - seafood. While other suppliers offer customers a range of products that may include seafood alongside meat and bakery items, Thammachart Seafood focuses exclusively on what comes naturally from the oceans.
What also sets it apart is the company’s commitment to sourcing its fish from sustainable, well-managed fisheries and responsibly farmed aquaculture operations. By working closely with its suppliers, Thammachart Seafood ensures that all of its seafood is traceable back to its source whether wild caught or farmed.
“We make sure that the highest quality standards are met on every single delivery. This dedication sets us apart from others, which I believe is the very reason why chefs like to work with us,” says Yeeran G. Davies, Thammachart Seafood’s CMO. “They know they can rely on us.
“Our team is well informed and professional. Because we sell only seafood, they know all about our products, which
means they can give our customers extremely useful insights as to when to buy, what to buy and how best to present or cook the seafood.
“Although we import from all corners of the world, we can always trace our sources, whether wild caught or farmed, to ensure our seafood is as fresh as it can be.
“Our supplier of wild-caught fish in New Zealand, for example, is accredited with Friends of the Sea, while our Scottish smoked salmon is accredited by Freedom Food. Our Organic salmon is accredited by the UK Soil Association.”
Thammachart Seafood’s dedication and professionalism has won the company many regular customers, including Chef Wilfrid. With seafood accounting for up to 40% of the items on Blue’s menu, he knows he can rely on Thammachart Seafood as his sole supplier of seafood imported from France as well as the majority of seafood used at his restaurant.
Building trust between a chef and his major suppliers is a key factor in a restaurant’s success, says Chef Wilfrid. “We have a good working relationship with Thammachart Seafood and can rely on them for regular deliveries of quality products, twice a week, which is absolutely vital.
“They have good contacts overseas so can give us very useful advice on the availability of seafood according to seasons and possible price changes, which is so important.
“They are a company that looks after their customers.”
Thammachart Seafood also supplies Chef Gerard’s kitchens at Elements with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality products from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
Chef Gerard assesses the background of every product. “I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation.”
He says he likes working with Thammachart Seafood because of its reliability. “They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant.”
The company’s list of imported seafood is comprehensive: salmon, trout, turbot, Dover sole, cod, mackerel, sea bass, snow fish, halibut and tuna.
Other popular Thammachart Seafood imports include oysters, lobsters, octopus, scallops and even caviar.
With its reputation for reliability and professional service, it’s no surprise that Thammachart Seafood has become the preferred choice of so many Bangkok chefs.
The secret of Thammachart Seafood’s success lies in the fact that it is a company dedicated to one product - seafood. While other suppliers offer customers a range of products that may include seafood alongside meat and bakery items, Thammachart Seafood focuses exclusively on what comes naturally from the oceans.
What also sets it apart is the company’s commitment to sourcing its fish from sustainable, well-managed fisheries and responsibly farmed aquaculture operations. By working closely with its suppliers, Thammachart Seafood ensures that all of its seafood is traceable back to its source whether wild caught or farmed.
“We make sure that the highest quality standards are met on every single delivery. This dedication sets us apart from others, which I believe is the very reason why chefs like to work with us,” says Yeeran G. Davies, Thammachart Seafood’s CMO. “They know they can rely on us.
“Our team is well informed and professional. Because we sell only seafood, they know all about our products, which
means they can give our customers extremely useful insights as to when to buy, what to buy and how best to present or cook the seafood.
“Although we import from all corners of the world, we can always trace our sources, whether wild caught or farmed, to ensure our seafood is as fresh as it can be.
“Our supplier of wild-caught fish in New Zealand, for example, is accredited with Friends of the Sea, while our Scottish smoked salmon is accredited by Freedom Food. Our Organic salmon is accredited by the UK Soil Association.”
Thammachart Seafood’s dedication and professionalism has won the company many regular customers, including Chef Wilfrid. With seafood accounting for up to 40% of the items on Blue’s menu, he knows he can rely on Thammachart Seafood as his sole supplier of seafood imported from France as well as the majority of seafood used at his restaurant.
Building trust between a chef and his major suppliers is a key factor in a restaurant’s success, says Chef Wilfrid. “We have a good working relationship with Thammachart Seafood and can rely on them for regular deliveries of quality products, twice a week, which is absolutely vital.
“They have good contacts overseas so can give us very useful advice on the availability of seafood according to seasons and possible price changes, which is so important.
“They are a company that looks after their customers.”
Thammachart Seafood also supplies Chef Gerard’s kitchens at Elements with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality products from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
Chef Gerard assesses the background of every product. “I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation.”
He says he likes working with Thammachart Seafood because of its reliability. “They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant.”
The company’s list of imported seafood is comprehensive: salmon, trout, turbot, Dover sole, cod, mackerel, sea bass, snow fish, halibut and tuna.
Other popular Thammachart Seafood imports include oysters, lobsters, octopus, scallops and even caviar.
With its reputation for reliability and professional service, it’s no surprise that Thammachart Seafood has become the preferred choice of so many Bangkok chefs.
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