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Our Chefs

"Ōra King salmon is the salmon chefs want to be with and other salmon want to be! Having products of this quality makes it a pleasure and less taxing to serve to guests.

Ben Batterbury, Executive Chef, True South Dining at The Rees Hotel, Queenstown, New Zealand

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Our Chefs

“Ora King salmon is a world class product. The entire process – from breeding in the fresh spring waters of Golden Bay, to farming in the deep cool waters of the Marlborough Sounds, to what arrives in your kitchen - is simply the freshest and finest.”

Nic Watt, Owner, MASU Japanese Robata Restaurant and Bar, Auckland, New Zealand

www.masu.co.nz

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Our Chefs

“Ora King is a transparent product. Environmental stewardship, high end quality and sustainability are thankfully a norm in the new culinary landscape. Ora King is proven in the respective fields. Willamette Valley, Oregon born and bred, I respect the standards and quality Ora King represents. I'm humbled by the product and the consistency.“

Jason Alford, Executive Chef, Roka Akor, Chicago, USA

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Our Chefs

“I look to the salmon’s shape, the colour of its skin and flesh, the aroma, its oil content and texture. It is also vital the salmon matures in sea water. Ora King Salmon covers these perfectly.

“It has a very good texture, it is soft but not too soft, and it just melts in your mouth which is just beautiful. The colour is very good, almost a vivid orange and the white oil content in the meat really shows up and contrasts in a very attractive way.”

Makoto Tokuyama, Head Chef and Owner, Cocoro, Auckland, New Zealand

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Our Chefs

“Ora King has a wonderful story to tell and I witnessed it first hand on a trip to Marlborough. The spring water in which the salmon smolt are raised is reputedly the purest in the world."

Hayden McMillan, The Roving Marrow, Melbourne, Australia

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Our Chefs

“The most important things for my products are safety, quality, consistency and sustainability. For me, that is Ora King.

I am from Hokkaido, which is known as one of the best quality regions for seafood in Japan. Not to mention the best salmon in Japan. Sashimi, sushi, grill, fry, smoke, steam and soup. I can’t go wrong with this salmon. Ora King, the best.”

Shinichi Maeda, Chef, Sake, Brisbane, Australia

www.sakerestaurant.com.au/brisbane

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Our Chefs

“Our philosophy at Hopgoods is to use high quality local ingredients. Here in Nelson we are on the doorstep of the Marlborough Sounds and are fortunate enough to have world class Ora King salmon at our fingertips. The superb quality of the salmon and consistency of product makes it a firm favourite with both my chefs and our customers. Ora King truly reflects our style.“

Aaron Ballantyne, Head Chef and Kevin Hopgood, Owner, Hopgoods, Nelson, New Zealand

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Our Chefs

“When a product comes from such a pristine environment, and is treated with the utmost respect, the end result will always be fantastic. Ora King salmon is that kind of product. It makes my job easier and more enjoyable“

Matt Lambert, Executive Chef & Owner, The Musket Room, New York City, USA

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Our Chefs

"I distinctly remember the first time cutting one of these beautiful fish. Firm, bouncy, dense flesh, deeply marbled and a wonderfully thick, fatty belly. A delight to cook with."

Matthew Kirkley, Chef, COI, San Francisco, USA

www.coirestaurant.com
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Our Chefs

"It's been a pleasure working with Ōra King salmon, I have been out to the Sounds and seen the salmon up close and personal. Thanks for the recognition as NZ's 2013 Ōra King Ambassador."

Mark Southon, Head Chef, O'Connell Street Bistro, Auckland, NZ

http://www.oconnellstbistro.com/
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Our Chefs

"Ōra King Salmon is one of the hidden food treasures of the ocean. The marbling is unbelievable and the fat content is really high. I am so grateful and privileged to be using such an amazing product at Nobu Melbourne."

Christopher Shane Chan Yai Ching, Chef De Cuisine, Nobu, Melbourne, Australia

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Our Chefs

“Sourcing the best ingredients is 80% of a chefs job done. Ōra King is one of those ingredients, I always try and use techniques and complementary ingredients to highlight what a great product it is, without changing it too much from its natural state. Some things are best left the way they are.“

Nick Honeyman, Executive Chef, Restaurant Le Petit Léon, France

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Our Chefs

"When I use salmon I only use Ōra King. This dish is a real crowd pleaser. One of the original menu items from 4fourteen, and it's all about umami."

Colin Fassnidge, Head Chef and Co-owner, 4fourteen & 4inHand, Sydney, Australia

4fourteen.com.au

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Our Chefs

“At Craft we provide the highest quality ingredients possible, and Ora King Salmon fits right in - the quality is so good that it is hard to mess up."

Ray England, Chef de Cuisine, Craft, Los Angeles, USA

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Our Chefs

"At Aureole in Las Vegas we only work with the best ingredients and I firmly believe that Ora King is the best salmon available. Because of the pristine environment, the end result is just magnificent. The rich, buttery flavor of Ora King is also very clean and it is fantastic in raw or cooked preparations. I am very proud to support Ora King salmon."

Vincent Pouessel, Executive Chef, Aureole, Las Vegas