DEDICATED TO
PROFESSIONALS

More exclusives, more value, and the best service in the industry—all in one program.

"Based on nearly 20 years of uncompromising service to the finest professional chefs in the country, I launched PASSMORE Professional to amplify our commitment to you."

All the best,

Michael Passmore

THE PROFESSIONAL ADVANTAGE

EXCLUSIVE ACCESS

Receive exclusive engagement with PASSMORE Professional culinary resources and experiences, including food and wine events, panels and tradeshows.

PROFESSIONAL PRICING

Newly increased value adds and pricing across all collections—no minimum purchase required. Use your pricing online or through our Professional service team.

AT YOUR SERVICE

Think of our dedicated team as an extension of your own. Specially qualified professionals work in step with you from quotation to plating, and everything in between.

A COMMUNITY OF ARTISANS

JOIN PASSMORE PROFESSIONAL

Sign up today to receive your PASSMORE Professional Kit with your first order.
DECEMBER ONLY.

GET ACCESS TO PASSMORE PROFESSIONAL

It's simple. Complete the application form and then we'll reach out to discuss your needs.

ALREADY A PASSMORE PROFESSIONAL

Place your order for the highest-quality caviar, roe, & fresh seafood, delivered.

MEET OUR CULINARY DIRECTOR

Originally from Southern California, PASSMORE Culinary Director Jordan Davis brings over 25 years of experience from the most innovative and esteemed kitchens in North America.

He has worked with a roster of James Beard-recognized personalities, such as Top Chef alum Kevin Gillespie's Woodfire Grill in Atlanta, as well as a six-year stint with Chef Nancy Oakes at James Beard Award Winner for Outstanding Restaurant Boulevard in San Francisco. 

Chef Davis has spent the last decade building and leading multi-unit culinary operations for various groups, such as Las Vegas-based Hakkasan with units in San Diego, Los Angeles, and Austin, Texas. He has worked with the San Diego Top Chef alum, Brain Malarkey, leading the culinary teams’ launches for five distinct food and beverage concepts on business campuses in San Diego and Orange Counties. These locations offered full-service, all-day dining, on-site catering, and large-scale corporate events. Davis was also at the helm as Executive Chef and Managing Partner for Tracy Borkum's seafood-inspired kitchen Fish Public, also spent two years directing the gourmet market and catering program for Selland’s Market in El Dorado Hills.

For our PASSMORE PROFESSIONALS, Chef Jordan brings a depth of professional leadership experience and skill in culinary arts to PASSMORE and can advise on using the full complement of our products, including costing, preparation, techniques, platings, and service.

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