Jet-Fresh took shape in 2000 in response to fellow chefs’ demands for great products in hard-to-access, landlocked locations. For example, we couldn’t see why top tables at winter ski lodges should be excluded from serving Nantucket Bay Scallops in January just because they weren’t near the coast. So we set out to organize a series of fishermen whom we knew personally and trusted, then showed them how to package for FedEx. Taking deliberate baby steps, the list of offerings soon grew beyond seafood to include naturally-raised red meats, poultry, and specialties, long before terms like “Green” and “Sustainable” became trendy. The ideals behind the company remain simple and direct:
- Source directly from sustainable boats, farms, and food artisans.
- Speed products as quickly as possible to destination kitchens.
- Approach every client as a chef supplying a fellow chef, with a culinarian’s eye on their specific needs.
- Inform-Update-Evolve: Preview seasonal openings, up-trending ingredients and industry protocols.
Ethics play a major role in the Jet-Fresh philosophy—both in terms of how we treat our customers as well as the standards and practices of our partners. To that end, we only deal with sustainable, seasonal, eco-friendly suppliers — you can serve our products with complete confidence in our transparent shipping chain from the dock or farm to your kitchen. And Good Karma really works – Jet-Fresh gives back to our local community through food banks and benefit dinners for a variety of Arizona philanthropies.
The Jet-Fresh team is composed exclusively of experienced culinarians – we know what you expect
Contact Us today for unique, seasonal and high-quality perishables for fine dining restaurants, hotels, schools and institutions.