Atlantis Partners United, LLC

Importation, market development, and gastronomic experience from the kitchen.

We are an American company based in Miami. We import seafood and fine foods, we develop markets and brands for the producers behind them, and we bring to chefs the products that set their tables apart, with their story intact.

Discuss a partnership Discover what we source
The founder and the executive chef standing by a rotisserie in the dining room of a gastronomic restaurant in Monte Carlo, with the bar behind themOur backgroundMonte Carlo, 2008.Our founder, right, with Ronan Kervarrec, the chef who led our kitchen in Monte Carlo from 2008. A Compagnon du Devoir trained with Georges Blanc and Joël Robuchon, he brought to our brigade of twelve a rigor and a respect for the product that set the standard we still work to. His own house near Rennes, in his native Brittany, holds two Michelin stars today.

Our background

Restaurant operators before importers.

  1. 2005

    Import of sea bass and sea bream

    Farmed sea bass and sea bream imported from an aquaculture producer in Greece, sold and distributed in large volumes to professional buyers across Europe, from France to the Benelux.

  2. 2006

    Distribution of seafood and specialty food on the French Riviera and in the Alps

    Seafood for luxury hotels and beach restaurants of Saint Tropez and the French Riviera, and for the ski resorts of the Alps.

  3. 2008

    Running a gourmet restaurant in Monte Carlo

    With partners from the food service business, a gastronomic restaurant, a lounge, a fine food boutique and a catering service on Port Hercule, facing the yachts.

  4. 2013

    Setting up Atlantissea for international distribution in Europe

    Atlantissea goes international, with companies in France, Germany and Monaco, importing and distributing selected products, truffles, caviar, seafood and shrimp, for restaurants and hotels on the French Riviera, in Alpine resorts such as Courchevel, and in Germany.

  5. 2021

    Setting up Atlantis Partners United, LLC in Miami, Florida

    Importing seafood and specialty food into the United States, from Miami, Florida, doing business as Atlantissea and APU Imports.

In 2008, with partners from the food service business, we opened a gastronomic restaurant on Port Hercule in Monte Carlo, with a large brigade, a lounge, a fine food boutique and a catering service for private, corporate and yachting clients, from dinners in villas to weddings and fashion events of up to 1,500 guests. In 2013 we founded Atlantissea, our distribution company, supplying restaurants and hotels on the French Riviera, in Alpine ski resorts such as Courchevel, and elsewhere in Europe.

We later sold the restaurant and kept the trade. Today, from Miami, Florida, we explore new origins, source food products, import and export them, develop brands and help producers reach new markets in the United States and Europe.

Running a kitchen taught us what a chef expects from a supplier. Supplying starred kitchens taught us how to deliver it.

Controlled execution

Reliable supply from Miami, under cold chain control.

We favor exclusive, long term partnerships with producers over volume and price. Every order is followed personally, and each delivery is organized around the working constraints of chefs, food and beverage directors and corporate buyers.

From Miami, each order travels under cold chain control, to Florida first and the surrounding region. For more distant destinations, we assess a solution case by case, on volume and operational requirements.

DISCOVER HOW WE WORK

Our gastronomic references

The kitchens that set our standards.

These are not accounts, they are relationships built over years. We listened to what each chef needed and wanted, followed their development, and did our best to bring them what they were looking for. That closeness is the standard we work to, with chefs and with producers alike.

A chef carrying a tray of roasted lobster tails through his restaurant kitchen

Chef Philipp Stein

A Michelin star at 24 as chef of the FAVORITE restaurant, the youngest starred chef in Germany at the time, after training as chef de partie under three star chef Dieter Müller aboard the MS Europa. He now leads Steins Traube, his family's restaurant in its sixth generation, which holds one Michelin star. Atlantissea supplied his kitchens for many years with smoked salmon, lobster and high pressure processed lobster tails, black tiger shrimp, scallops, caviar, duck and truffles.

FAVORITE Restaurant, Steins Traube, one Michelin star

A chef in his restaurant kitchen beside a ceramic kamado grill

Chef Carmelo Greco

Born in Sicily and trained at the two star Da Guido in Piedmont, he earned a first Michelin star in 1996 and has held one at Ristorante Carmelo Greco in Frankfurt since it opened in 2010, more than thirty years refining an Italian cuisine of rare precision. Atlantissea supplied his kitchen with scallops, caviar, lobster, pigeon and truffles, chosen to hold their own at that level.

Ristorante Carmelo Greco, one Michelin star, Frankfurt

A chef finishing prawn and salad starters in glass bowls at an event

Chef Daniele Tortomasi

Trained under Harald Wohlfahrt at the three star Schwarzwaldstube, he took over the kitchen of the FAVORITE restaurant at 24 and kept its Michelin star, and Gault Millau named him Talent of the Year 2019. In 2018 he cooked for our private catering at the Monaco Formula One Grand Prix, at the heart of the race circuit. Atlantissea supplied his kitchen with smoked salmon, lobster, shrimp, scallops, caviar, truffles and tuna from New Caledonia and Spain.

FAVORITE Restaurant, one Michelin star, Monaco Grand Prix 2018

A sushi chef in a blue kimono giving a thumbs up at his restaurant counter

Chef Hiroshi Sakai

Hiroshi Sakai is a master sushi chef with more than three decades of experience, running restaurants in Japan and Europe. His standards for the quality and consistency of an ingredient leave no room for approximation. We worked closely with him for years, supplying caviar, scallops, shrimp and lobster sourced worldwide that went straight into his kitchens.

Tokyo and Europe, omakase

The executive chef, the director and a senior cook of a Japanese teppanyaki restaurant, side by side at the counterBeyond the kitchenAt the teppanyaki counter.At the teppanyaki counter of Kabuki, from left to right, the executive chef, Tetsuya Yamahara, director of the house and its former executive chef, and Yuki, who left Japan to cook abroad and rose through the ranks of this kitchen.

Beyond the kitchen

Chef Tetsuya Yamahara, Kabuki.

After seven years as a chef in Japan, Tetsuya Yamahara joined the teppanyaki grill of Kabuki in 1998, became general manager of the house in 2004 and has led its kitchen since 2014, in a restaurant founded in 1989 on an uncompromising approach to ingredients and run with the same conviction more than thirty years later.

Atlantissea supplied Kabuki for many years with scallops, shrimp, abalone, lobster, caviar and duck, chosen to meet the standard Chef Yamahara applies to everything that enters his kitchen.

KABUKI RESTAURANT, ESTABLISHED 1989, TEPPANYAKI

Let's talk

A product to export, a market to enter, or a product to find.

Producers, tell us what you make and what you want to develop, we listen first. Chefs and buyers, tell us what you are looking for and the result you want on the plate. In both cases you will deal with the same person over the years, and we answer personally.

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