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About the Community

From day one, we have been tasting and refining our products with some of the best chefs in the country, and we're just getting started. We’re looking for more chefs to join us on this journey.

We're friends with chefs all over the country. Some run charming neighborhood kitchens. Some have their own TV shows. What they all have in common is the recognition that we can't keep harvesting seafood like we are today. Given the challenges of increasing demand for seafood and the myriad environmental crises, from climate to overfishing to microplastics, this is a group of culinary professionals who want to find the best ways to keep eating the seafood we love.

No, we're looking to partner with chefs of every cuisine. Right now we think our product is best served in raw preparations like sushi, crudo and tartar. If you think Wildtype salmon has a place on your menu, please sign up.

We are setting up tastings with chefs from all over the US. Please sign up and we'll reach out to you to learn more about how we can work together.

salmon poke

About Wildtype

Reinventing Seafood

We're passionate about seafood. We think, no matter where you're from, the foods we eat and how we prepare them are integral to our cultural identities. The environmental challenges facing the ocean set us on a course to find food system solutions that will allow us to keep eating the seafoods we love without exhausting our natural resources. Cell-cultivated seafood gives us a chance to move beyond seafood as an extractive industry and towards a cleaner, more resource efficient mode of seafood production.

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