seafood & provisions
Meet The Team
Born and raised in Boston, Adrian started working in kitchens as a young teenager. After cooking his way through the Boston area, and a obtaining degree in Philosophy from Brandeis University, Adrian’s taste for adventure led him to cook in San Francisco, New York, London, Israel, France and Tokyo before he landed back in San Francisco as the chef at One Market Restaurant. In this role, he received top accolades from the San Francisco Chronicle before becoming the culinary director at Lark Creek Restaurant Group. While eating gorgeous seafood in Half Moon Bay with Ismael Macias, the two wondered why they weren’t getting such high quality seafood in San Francisco. And thus, Four Star was born. With close ties to chefs in San Francisco, Adrian and Ismael began buying fish at the pier and selling it to restaurants, quickly finding a loyal fan base with the help of their pristine, freshly caught sardines. They’ve since grown out of their space on Pier 45 and have expanded their offerings to include provisions. As Four Star continues to grow, Adrian revels in the challenges and fun of expanding the business.
As the middle son in a family with 9 brothers, Ismael grew up in the kitchen helping feed a full (and often rowdy!) dining room. His professional career started at One Market Restaurant. He started as a dishwasher, but quickly caught the eye of the kitchen team. He rose through the ranks and ultimately became Sous Chef at One Market, with Adrian Hoffman as Executive Chef. In 2011, he became Executive Chef at Lark Creek Steak. A passion for learning and a spirit of adventure sent him on a self-guided culinary education, staging in some of the world’s finest kitchens including Le Bernadin, Eleven Madison Park, Minibar, Noma and other restaurants throughout Europe. When he returned home to San Francisco, Ismael and Adrian set out to open a seafood restaurant together. As they learned more about the industry, they realized that the product they had been ordering as chefs wasn’t quite as fresh as they wanted it to be. They decided they could do things a little differently and embarked on another adventure – the opening of Four Star Seafood. As the business continues to expand, the unique perspective of a chef and a driving spirit of culinary adventure food remains at the heart of Four Star’s mission.
Justin grew up in Pennsylvania, following his passion for cooking to The Restaurant School at Walnut Hill College where he graduated with an associates degree in culinary arts. From there, he went to work at some of the top restaurants in Philadelphia, gaining extensive experience in both pastry and savory. After joining the opening team at award-winning Osteria, he was recruited as the opening Chef Tournant and Pastry Sous Chef at Zahav from James Beard Award winning chef Mike Solomonov. He worked at the famed Le Bec Fin before moving to Chicago in 2012 to lead the pastry team at L2O, during which the restaurant garnered a 4 star rating from the Chicago Tribune and a second Michelin Star. From there, he worked as Sous Chef at Joel Robuchon at the Mansion in Las Vegas before making his way to San Francisco as chef consultant for Crenn Dining Group. Prior to joining the Four Star team, Justin was the Chef de Cuisine at COI where he help create a Michelin two-star experience.
Cain started fishing with his family at a young age while growing up in Mill Valley, CA. He fell in love with his days out on the ocean catching salmon and albacore, and decided to turn his passion into a living. After studying English & Anthropology at UC Santa Cruz, he started a fishmonger business, Monti Seafoods, which he owned and operated as a sole proprietor for 12 years. Working out of a warehouse on Pier 45, Cain’s landlord informed him that a few guys were starting a seafood business and would be working out of the back of the same warehouse. Cain quickly realized that these other guys were serious and working hard. It didn’t take long for a partnership to form, perfectly merging Cain’s fishing expertise and his new partners kitchen backgrounds to strategically expand the Four Star business. When Cain isn’t at work, you can find him hunting, fishing, skiing, and spending time with his wife and two boys.