Wildtype

What do you get when a top chef dives in with top seafood? A flavorful crew with an award-winning Haitian twist. Chef is serving Wildtype salmon daily at . 
Thanks to everyone reeling in reservations. Book yours before they sail off! Link in bio.

Land ho! We’re beyond excited to announce the February lineup for our 2025 private pop-up series. Headlined by chefs such as Gregory Gourdet, Yoshi Okai, and Adam Tortosa, we’ll be serving Wildtype cell-cultivated salmon at invite-only events throughout the month of February. Happy New Year, indeed!

If you signed up for the chance to make reservations via our newsletter, be sure to check your inbox (individual reservation links are dropping now!).

In a few weeks, we’ll be announcing what we have in store for March. Stay tuned!

This new year, we’re asking a bold question. What happens when the best chefs in the country get their hands on Wildtype cultivated salmon?

In early 2025, we’re teaming up with the country’s most exciting culinary minds for a series of invite-only pop-ups across the USA. We’ll be showing off Wildtype cultivated salmon at exclusive restaurants and some, well, quirkier spots (more details to come!)

If you’re interested in attending, ensure you’re signed up for our waitlist (link in bio). We’ll be sharing all the details and reservation access there shortly. Be sure to check your spam folders if you don’t see an email from us. Happy fishing! 🍣