Inspired by a lifetime on the water, Son of a Sailor’s Seafood is built on the legacy of my father, who served as a merchant marine cook in the Puget Sound for 35 years. His grit, his stories, and his passion for honest, hearty food shaped not only the recipes we create, but the systems and discipline behind everything we do. This foundation continues to guide us as we bring his influence to every dish we serve.

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We take pride in using fresh, locally sourced ingredients that honor the bold, clean flavors of the Pacific Northwest—its rugged coastlines, thriving fisheries, and deep maritime traditions. At the same time, our menu reflects another important chapter of our journey. My years living on Oahu, along with our shared love for the islands, inspired a deep appreciation for vibrant, fresh flavors and the spirit of aloha that defines island cuisine.

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That influence comes to life through our unique approach: blending Pacific Northwest seafood with Khmer (Cambodian) flavors for a one-of-a-kind food experience. My wife, co-founder, and co-owner, Noeun, brings her own powerful story and culinary heritage to the table. After coming to the United States as a refugee from the Khmer Rouge, she has spent her life sharing the richness of traditional Cambodian cooking and bringing people together through food.

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Together, we combine our backgrounds—maritime tradition, island influence, and Cambodian heritage—to create something truly distinctive.

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At Son of a Sailor’s Seafood, we serve more than meals—we serve heritage, resilience, and the flavors of two coasts and many journeys that have shaped who we are.