With years of experience and a wealth of knowledge, our true passion is to source an extensive range of seafood from all over the world to satisfy chefs needs.
Luke Elasi has been with our NSW team for 13 years. Prior to that he was heavily involved in the food industry. Over the past 5 years, Luke’s procurement experience has given him a strong understanding of the wide-ranging seafood products that are supplied to Australia from around the world.
Harry Christodoulou joined our NSW sales team almost 4 years ago. He has worked in the seafood industry for over 20 years, including the sales of fresh fish from New Zealand to the Australian market.
Stephen Dellabarca has been a member of our Victorian team for the past 5 years. Before joining us he spent 10 years in the seafood industry, working onboard New Zealand fishing vessels, and in sales in the UK retail and foodservice markets.
Patrick McArdle has been with our Queensland team for over 6 years. He’s been in the industry for 19 years, including sales roles in fresh fish for domestic and export markets. Having also worked closely with leading restaurants and chefs, Patrick understands the different strengths of a wide range of seafood.
Craig Fielke joined our South Australia and NT team over 16 years ago. Prior to that, he spent 16 years in almost every aspect of the industry, including seafood processing, distribution, importing, logistics and procurement. Craig has as intimate knowledge of both local and international products.
Vladan Kovacevic has been part of our WA team for a remarkable 26 years. 16 of those have been dedicated to seafood, including retail and foodservice sales. Vladan also holds a Diploma in Accounting, giving him valuable entrepreneurial and business insights.
Russel McCarthy has been a member of our WA sales team for the past 5 years. Before turning his attention to sales, he spent 15 years working with seafood as a chef. He was the Executive Chef de Cuisine at the Joondalup Golf Resort and was named WA Apprentice Chef of the Year in 2003.