Findings from San Diego Chef Interviews

Posted on January 25, 2025 by Local Fish

Experience & Cuisine Preferences:

  • Most chefs interviewed have over 10 years of industry experience, with a strong preference for California and coastal cuisine, emphasizing freshness and local flavors.

Vendor Relationships:

  • Quality is the top priority when selecting vendors, with many chefs considering them “like family.”
  • A majority aim to work with as many small or local vendors as possible, though challenges with price and availability remain.

Seafood Selection:

  • Freshness, seasonality, and local availability significantly influence their choice of seafood species.
  • Most chefs use whole fish, appreciating the sustainability and creative potential of the whole animal.

Local Catch Demand:

  • The importance of featuring local catch is high, with 83% saying they strive to include local seafood whenever possible.
  • Clients appreciate the storytelling aspect and transparency of local sourcing, which enhances sales.

Barriers to Local Seafood:

  • Chefs cited perishability, price, and inconsistent availability as key challenges.
  • Education and training for staff were also noted as areas needing improvement.

Ideal Solutions:

  • 100% of chefs expressed interest in direct delivery from fishermen.
  • Popular features for a seafood app/website include delivery scheduling, sourcing information, and direct communication with fishermen.

Ordering Preferences:

  • Fridays and Wednesdays are the most common days for seafood orders.
  • Preferred delivery times are between 7:00–10:00 AM.
  • Text messaging is the easiest mode of communication for placing orders.

Quality Ratings:

  • Fish purchased directly from fishermen received an average quality rating of 9.2/10, highlighting high satisfaction.

These findings were gathered through a targeted poll conducted with chefs in the San Diego area. The survey captured insights from professionals with varying years of experience in the restaurant industry, focusing on their seafood preferences, vendor relationships, and challenges with sourcing local catch. Responses were voluntarily provided and reflect individual perspectives, offering a snapshot of current trends and priorities within the culinary community.