The Story of Gerard & Dominique Seafoods

Back in the late 1980’s, two French chefs who grew up and trained in Europe found themselves in Seattle, opening restaurants that the locals loved.  Gerrard Parrat and Dominique Place – they became fast friends, and professional confidants.  

Both chefs wanted to serve a great smoked salmon lox in their restaurants.  Their standards were high, as they were accustomed to the prized smoked salmon of Europe.  They searched, but could not find a lox here in the states that met their standards.  So, they decided to work together to create a recipe for one.  Back and forth the two friends worked on samples, until they perfected their recipe.  Now with a smoked salmon they were proud to serve, they starting making it in their restaurants and adding it to their respective menus.

A regular customer of Dominique’s restaurant was yet another local French chef, from the Four Seasons hotel.  One Sunday, he ordered the smoked salmon, and was blown away.

“Where do you get this?” he asked Dominique, wanting to add it to his own menu.

“I make it here.” Dominique replied.

“Can I buy some from you, for my restaurant at the Four Seasons?”

“No” was what Dominique told him!

This same scenario played out over several future visits from the same chef, always wanting to buy this wonderful smoked salmon Dominique and Gerrad had created, and always the answer from Dominique was a friendly, but firm, “No”.  Finally, Dominique mentioned to Gerrard that perhaps they had something here, and should consider selling their creation to others.  They agreed, as a first step, to sell the Four Seasons about one dozen sides.  Then a dozen more.  And then a dozen more – it was clear there WAS something there.  So, these two friends rented a small commercial kitchen space in Kenmore, Washington and with that Gerard & Dominique Seafoods was born.

Initial customers were, of course, the Four Seasons and then soon afterwards Northwest Airlines and Morton’s of Chicago.  The popularity of this amazing lox grew.

What makes the G&D lox so special?  It starts with the fish --  Then, the dry cure, which is a proprietary blend of sugar, salt and spices. (chefs have tried to get it out of us!).

The smoking is proprietary, too --- a unique blend of hardwoods and fruitwoods.  A more subtle smoke --- the salmon is the hero.  Not overpowering smoke.

Once smoked, there is deep trimming to make it so chefs are proud of every ounce.

The result – complex layers of flavor with a smooth, well balanced finish.

In 2008 G&D became part of the SeaBear family.  And we have proudly featured it ever since.  It's the artisan seafood created by chefs, for chefs, now enjoyed in homes all across the country.