Atlantis Partners United, LLC

A partner built around the producer. A supplier built for the kitchen.

We are a U.S. company based in Miami, importing seafood and fine foods that still carry a place and a name. We work with producers on their path to the American market, and with chefs on the products that set their tables apart. Through Atlantissea, our distribution company, these products reach professional kitchens with the producer's story intact.

Three chefs of a Japanese teppanyaki kitchen in tall white toques, one turning to smile at the cameraOur backgroundA kitchen we have supplied for years.In focus, looking at us, Yuki. He left Japan to cook abroad, joined the teppanyaki grill of Kabuki restaurant and, service after service, rose to a senior position among the eight chefs of Tetsuya Yamahara's kitchen. Atlantissea has supplied this kitchen for many years.

Founding convictions

Five convictions that shape every decision.

  1. The tradition, culture, and heritage of the producer remain associated with the product.

    We never absorb a producer into our own brand. When a brand is needed, we build it with the producer, on their tradition, their culture and their story, so that the chef knows whose work is on the plate.

  2. Traceability is a story a chef can tell.

    Single source, batch level identification and a documented feed regime let a chef make a claim on the menu with confidence. Where a producer needs better tools, we can build them together, such as a traceability system.

  3. Compliance comes before the first case.

    The regulatory file opens the day we select a product and is complete before the first case is delivered, so that neither the producer nor the chef discovers a requirement at the port.

  4. An honest quantity beats a loose promise.

    We never commit to supply we have not confirmed with the producer. A chef who plans a menu deserves the truth about volume, season and timing.

  5. How a fish is handled shows on the plate.

    Animal welfare and post harvest handling decide texture and flavor. Techniques such as ikejime and high pressure processing are used where they make a real difference.

A kitchen brigade plating lobster tail and smoked salmon starters on slate for a banquetOur backgroundBanquet service, plated by a starred chef.Lobster, smoked salmon supplied by Atlantissea, plated by Michelin starred chef Philipp Stein for a catering event of the Favorite Parkhotel and its starred restaurant.

Who we are

More than twenty years of product, hospitality and trade.

Our expertise comes from both sides of the pass. We know the dining room and the kitchen from running a gastronomic restaurant in Monte Carlo for private, corporate, yachting and hospitality clients, and we know the trade from the years Atlantissea supplied Michelin starred kitchens in Europe with seafood, lobster and caviar.

We have been in the trade since 2005, running a company, a restaurant of more than 10,000 square feet in Monaco and a catering service busy with private dinners, corporate events and yachts. That is where we learned what a chef truly needs from a supplier, consistency in quality and in deliveries, products that arrive as promised and a partner who understands the pressure of service because he has lived it.

The kitchens that shaped us
  • MORE THAN TWENTY YEARS WITH CHEFS AND PRODUCERS
  • RESTAURANT OPERATORS BEFORE IMPORTERS
  • FDA, USDA AND HACCP EXPERTISE IN HOUSE

BRAND AND MARKET DEVELOPMENT IN HOUSE

Our mission

Sourcing exceptional gourmet and seafood products, with their tradition and their history, from their origin to restaurant tables, so that a chef serves more than a product, the work of a producer worth knowing.

A sous chef in a black jacket on the hot line of the Monaco restaurant, spooning a sauce in a pan, with the pass behind himOur backgroundMonte Carlo, on the hot line.Our sous chef on the hot line of the gastronomic restaurant we have run for many years in Monte Carlo, facing the yachts of Port Hercule. A brigade of twelve under an executive chef, with separate hot, cold, pastry, fish and meat sections and a catering line, built for volume without giving up precision.

Start a conversation

Tell us what you produce, or what you are looking for.

Producers, write to us about your product and the story behind it. Chefs and buyers, tell us what you are looking for and the result you expect on the plate.

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