Sustainability, Traceability & Transparency
Reflecting global concern about where food comes from and what happens to it between there and your table; Sustainability, Traceability and Transparency are an important part of our culinary mission. We love to find producers who share our vision and will help create a community of eatable inspiration.
Today, Kai Gourmet supplies top U.S. restaurants and chefs as well as the discriminating consumer.
We offer fresh, long-line caught exotics from Leigh in New Zealand, Petuna Tasmanian Ocean Trout, New Zealand ‘Best Choice’ Ora King Salmon, Turbot from Spain plus many other notable varieties from both local and international producers.
Our gourmet products
Our gourmet products include Calvisius caviar, Tartuflanghe truffle products, and H. Forman smoked salmon. This is what inspired our credo: Quality Without Exception.
For example, our wild-caught fish from the clean, cool waters of New Zealand can be delivered within 36 hours of catch to your door! An important part of our culinary message is reflecting global concern about where food comes from and what happens to it between the fishery and your table. Transparency and traceability are an important part of our culinary mission. We believe in offering the freshest, most pristine, unrivaled sustainable products available each season that will be appreciated on the tables of connoisseurs across the world. It’s this commitment that inspired our slogan, “Quality Without Exception.”
The inspiration for Kai Gourmet came out of the 2013 America’s Cup that was held in San Francisco, California.
yatching at NZ
Following Rugby, the greatest sporting activity in New Zealand is yachting, so it’s not surprising that New Zealand not only brought out its best yacht but also its extraordinary fresh, sustainable seafood, dairy, meat and wines to showcase to the United States and the World the exceptionally high-quality products they produce!
Kai Gourmet supplied a brilliant array of these products to numerous government functions and to the extremely popular New Zealand owned pop-up restaurant, “Waiheki.”
The event was so successful, (despite New Zealand not winning the trophy) that Kai decided to stay in the United States and team up with some incredibly talented producers from around the globe.