what chefs say
about wulf’s fish
“They know I’m into cool stuff, so when they do have the monkfish liver or sake-cured salmon roe, they’re always coming to me and saying ‘hey, I think this would be up your alley’ and to me, that relationship, the back and forth, is something that’s so valuable in the creative process.”
“What keeps us coming back is that we can depend on Wulf’s just like our guests can depend on us.”
“They invited me to their facility and that’s what sold me - the way they handle their product, keep their product, clean their product, ship their product - it’s super important.”
What chefs are saying
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Tracy chang
Pagu - Cambridge
James Beard Semifinalist - Best Restaurant
“I love working with Wulf’s because it’s a symbiotic relationship. They take care of us with reliable, quality products that is transparent and sustainably sourced. Their service is top; they are excellent communicators and work ‘round the clock to make sure we get what we need in time. Which is crucial in this industry. During Covid, they have been supportive of our nonprofit initiative in providing donated, quality product to frontline essential workers and food insecure families in need”
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Carl dooley
Mooncusser - Boston
Top Chef Finalist, James Beard Nominee
“The quality of the fish is amazing, but the best part of working with Wulf's is the customer service. There is always someone there to answer a question, seek out a special product, or drop off an emergency order. They are the best!”
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Karen Akunowicz
Fox & the Knife - Boston
James Beard Winner, Top Chef & Top Chef All-Stars
“As a long time Wulf’s customer, I can’t say enough about the quality of the product and the amazing customer service. I look forward to the ‘Dead Fish’ emails and seeing what’s new! Someone is always on hand to answer questions or help us out with an order.”
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Michael geib
167 Raw - Charleston, SC
“We love working with Wulf's Fish. Their passion for incredible and unique product definitely sets them apart. Not only can we depend on them for quality, but they help push the envelope and are always a source for inspiration.”
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meri lippard
America’s Test Kitchen - Boston
“I'm continually impressed not only by the quality of product, but by the most amazing customer service and consistent source of seafood knowledge and educational information. The Wulf’s Team meets our expectations and beyond when it comes to our very particular specs and special requests. “
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Ayaka Guido
Tin Building by Jean-Georges - NYC
“My experience with Wulf's has always been amazing! They have the quality, selection and an emphasis on sustainability plus, the sweetest customer service. Wulf's is always willing to be there for you in a heartbeat!”
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Cedric Vongerichten
Wayan - NYC
Perry Street - NYC
“Our experience with Wulf’s Fish and the team has been very positive and refreshingly different from other seafood companies. I am always impressed with the quality of their seafood and the outstanding customer service. I highly recommend Wulf’s Fish.”
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Tim Recher
Frenchman's Creek Beach & Country Club - Florida
CEC, AAC, CWX, World Master Chef, Director of Culinary Operations,
Being a Chef a few short miles from the beaches in Southwest Florida, seafood is integral to our culinary program. We can only be as good as the natural products coming in from our trusted purveyors. Wulf’s Fish is a major part of our operation and without them, we would not be able to achieve the success we do. We always look forward to their delivery and get excited with the great variety and quality.
The Loch Duart Salmon and the South Bay Blond Oysters are definitely favorites here in our restaurants. After cooking professionally for over 30 years, I don’t think I have ever had seafood this fresh on a consistent basis. We are proud to count Wulf’s Fish as one of our partners each and every day.