Through Oceantour, great chefs can reach a superior product faster and more efficiently.
A life by the sea turned into a deepwater business. After some time in the surf industry, Tiago Fonseca started working directly with fishermen, buying at the fish auction and supplying retailers and restaurants. In 2015, side by side with Joel Martins, from the famous Tasca do Joel (mandatory restaurant in Peniche), he raised the bar and pointed to the haute cuisine sector facilitating access to good products. Through Oceantour, great chefs can reach a superior product faster and more efficiently. “I don‘t have a fixed supply of fish for my clients; I call them and tell them what‘s good that day.“ It is in the auction that Tiago is like a fish in the water.
