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Pacific Gourmet – A Great Resource for the Best Chefs.

We have assembled an inventory that reflects the irresistible trend toward a genuinely global cuisine. When chefs show interest in an unusual ingredient, we listen.

When we source an exotic or singular item, we make it a point to share our find. We hardly ignore our local treasures but recognize that remarkable combinations can come from both near and far.



(OOL10) 200 ML

To fans of Agrumato’s other citrus oils, you know that this is not an infused or “flavored”oil but one where the fruit is actually crushed together with the olives. This is a true marriage of flavors rather than a post-production addition. Calabrian Bergamot, is the most aromatic of all citrus and Agrumato has balanced it perfectly with Gentile di Chieti, Leccino and Olivastra olives. It will bring a sunburst of flavor to virtually any dish.
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(BE155) 10 LB

Black Butte, also known as the Black Kabuli, is a native bean that traces back to Southeast Asia. These are definitely one of a kind, especially with their beautiful charcoal black skin in comparison to the tan colored beans. The Black Kabuli makes a great addition to salads, and is a colorful ingredient in soup. Try it “refried” in your favorite Mexican recipe, or let this chickpea add pizzazz to your next humus recipe.
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(OL34) 11 LB

Estate-grown olives from Murcia, Spain, these little gems live up to their name and truly taste like warm butter. For depth and balance, we lightly marinate them with fennel and cure them without fermentation to keep them bright and fresh.
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(MUS19) 5 KG

The seeds in Edmond Fallot’s Whole Grain Mustard Seed Style (Moutarde en Grains) are selected for their quality and are ground with flint millstones. This process avoids damaging the heat-sensitive seeds and retains their flavors. The final product is a mustard with a delightful grainy texture. With a tart, piquant taste, the mustard adds delicious flavor to any recipe calling for a whole grain Dijon.
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We carry three different zaatars from three different countries in the Middle East and three different heritage grits from three different counties in South Carolina.

Like a museum curator or a symphony director, a good purveyor knows that you don’t throw out the old masters but you must keep things interesting with new sounds and colors – or flavors.

If you don’t see what you’re looking for in our catalog, ask us for it anyway. It might be already in our sights.


Here’s just a few of the talented chefs that we work with and just a taste of our many favorite clients.

Val Cantu

Val M. Cantu is the chef and owner of, Californios restaurant in San Francisco’s Mission district.
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Traci De Jardins

A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 25 years and has opened many great San Francisco restaurants.
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Stuart Brioza & Nicole Krasinski

Stuart Brioza and Nicole Krasinski are the Chef/Owners of State Bird Provisions and The Progress in San Francisco.
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