More than a dozen years ago, Chef Tim Bell and Karen Kristopeit-Parker were employees of The Fresh Fish Company. They both loved working there. They loved the restaurant concept, the employees—and most of all, they loved the people who came there. When the original owners decided to sell the restaurant, Tim and Karen didn’t hesitate. They knew they had to buy the restaurant and continue the tradition of serving the freshest and most abundant seafood to its extremely loyal clientele. Ever since, their passion for great seafood and unparalleled customer service has continued.
Unlike many chef-driven restaurants, you’ll rarely see Executive Chef Tim on the restaurant floor. He’s busy in the kitchen, making sure everything is prepared to our high standards. After all, to him, it’s more about the food and less about him.
On the other hand, you’ll almost always find co-owner Karen right in the middle of the action at the restaurant—welcoming new guests to The Fresh Fish Company, paying attention to every little detail and talking to loyal customers, many who have been dining here for decades.
Chef Tim and Karen—they’re a perfect match, not unlike seared Sesame Tuna with a crisp, cold Sauvignon Blanc.