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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.



(OOL05) 500 ml

This elegant new harvest Tuscan extra virgin olive oil elevates a range of dishes, from mashed potatoes to T-bone and sliced rib-eye steaks, to minestrone and ribollita. It pairs beautifully with any preparation of greens, hot or cold. The aroma is of fresh-cut grass and fresh olives. A buttery, mild, fruity beginning fills the mouth with the delicate flavors of ripe apple and artichoke, and a delightful spicy note arrives on the finish. Certified Organic since 2015.
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(BLS01) 250 ml

Long before Massimo Bottura was born, his family was making Aceto Balsamico Tradizionale di Modena. Now he is chef of arguably the finest restaurant on the planet. Massimo is a modern traditionalist. The astounding quality he brings to the table is entirely evident in this Artigianale Balsamic.
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(RC43) 2 x 11 lb CASE

The one of the three Italian superfino rices that is favored for risotto. It is particularly prized in the regions of Verona and Mantua where it is also a component in salads and soups. It also makes a truly creamy rice pudding. Try making it with Agrimontana diced candied fruit marinated in Kirshwasser aka Riz a l’imperatrice Rothschild.
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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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