People

Adrian Hoffman, Ismael Macias, and team.

About

Four Star Seafood began when longtime friends and colleagues Adrian and Ismael were working together at Lark Creek Restaurant Group, longing for the fresh seafood they’d encountered in their travels. They drove down to Half Moon Bay and started talking to fishers to figure out how to bring seafood straight off the boat to the restaurant within hours of the catch. Chefs were blown away by the freshness and quality, and Four Star began to gain a following. During the 2020 pandemic, they pivoted to selling direct to the public through an online store and farmers markets.

Sourcing

In the summer, the majority of their seafood is sourced directly from local fishers. As the winter winds down, they have to cast a wider net, sourcing from sustainable fishers from further away.