Testimonials & Awards
CRGT 2003 Awards: Jamie Oxley
Trainee, hosted by Pantacchini's Seafood Wholesaler in Certificate II - Transport & Distribution (Warehousing).
Nominated by host for Best Overall Performance - Small Business Trainee for Cairns Region Group Training 2003 Annual Awards
Jamie was awarded as "finalist" in 2 categories (only 3 finalists for each category):
- Best Overall Performance - Small Business Trainee
- Best Overall Performance - Trainee Choice Award (Winner)
Bright Future Ahead
Perhaps the greatest compliment that Cairns Region Training can be given is when one of their host clients simply can’t wait for their trainee to complete his studies so they can offer him full time employment status, before somebody else does.
That is what Max Pantacchini, Managing Director of well known local seafood wholesaler Pantacchini’s, said when nominating Jamie Oxley for the best overall performance for the Small business Trainee Award.
"Although his Certificate 11 course in transport and distribution has not yet been completed, the management are looking forward to the future with Jamie playing an active role in the organisation,” Max said.
"To sum it all up we look forward to Jamie completing his studies when we will be offering him a full-time position as an important member of the Pantacchini team.”
Such an offer speaks volumes for both the trainee and the training scheme offered by CRGT.
Mr Pantacchini believes Jamie is a worthy finalist, having exceeded expectations to the point where he deserved recognition for his achievements.
"Since beginning in August 2001 Jamie has shown very high levels of enthusiasm and commitment with a keen work ethic not found so easily in young people these days,” he said.
“His willingness to learn new tasks and his attentive attitude has led him to developing into a key member of staff we can rely on.”
“Jamie should be very proud of his success.”
Jamie’s future will include advanced CRGT training, allowing him to enhance his considerable skills and further realise his potential, Mr Pantacchini said.
Standards Set to the Highest
It started off as a two-person operation and soon grew to employ the 19 people it does today, and as it enters its 10th year, Max and Francoise Pantacchini are still hands-on in the business.
When Max and his wife Francoise launched their business in 1993, they saw an opportunity to fill a need for quality seafood and established their business to supply just that.
After 10 years, that theory is still the same.
Both Max and Francoise are proud of the products and service they continue to provide.
"By creating a smooth operation in pleasant surroundings, with the best people and stock on hand, we can concentrate our energies on our customers and giving them the service and attention they need,” Max said
“I know we have the best establishment in the seafood industry in North Queensland. I believe this 100 per cent. We follow the highest possible safety standards as set by the Australian Quarantine Inspection Service (AQIS), the government department responsible for Australian seafood safety for export. We enjoy their highest rating.
“I am very passionate about everything I do and I love to set high standards by being a bit of a perfectionist. If I keep the level of the bar high, then my wonderful team will keep our company standards extremely high with everything they do. I believe in leading by example and being very much hands on.”
Francoise also enjoys the hands-on approach and delivers a high level of standards for her customers.
She sees using the latest technology and equipment as being an important part of the workplace they have provided.
Overall, she believes Pantacchini’s Seafood Wholesaler’s motto sums up their business the best: ‘Chefs preparing for chefs’.
She knows chefs looking for high quality will have the confidence in receiving that quality from something prepared by another chef.
Testimonials Say it All
When it comes to customer service, there is no better endorsement for a company than to get praise straight from its customers.
Pantacchini’s Seafood Wholesalers is no exception and many of its suppliers are more than happy to sing its praises of exceptional quality and expert service.
With endorsements such as those from top quality hotels, it is no wonder the business is thriving so much after 10 years and looking towards an even brighter future.
Executive chef Klaus Keller from Sheraton Mirage Port Douglas is confident of the quality supplied by Pantacchini’s.
“I have personally have known Max for 10 years.” Klaus said.
“ His motto ‘chefs catering for chefs’ works very well, he has a great bunch of experienced chefs working for him.
“The product he produces is excellent. Ten years ago he introduced the smoked ocean trout product to us and we still use it now. They are absolutely excellent.
“Max’s level of service is 100 per cent. I can not think of anyone better, he is doing an excellent job of servicing his clients.”
“The fresh products are always there right on the ball. He shares information with us and is still thinking like a chef and he introduces the local product to us.”
Sebel Reef House executive chef Phil Mitchell has been using Pantacchini as his exclusive supplier during his entire five years working at the Sebel.
“ I am into my fifth year as chef with the Sebel Reef House and I am into my fifth year using Pantacchini’s Seafood,” Phil said. “I enjoy Max and Françoise’s focus on quality and freshness, nothing is ever a problem with the Pantacchini team. They are a class outfit.”
Star Joins The Fun At Pantacchini’s
Joining in the festivities of the opening of Pantacchini’s new oyster processing room was visiting Sydney celebrity chef Neil Perry.
In town to film a selected few places for his cable TV series on the Lifestyle Channel, Neil officially opened the state-of-the-art facility.
“It was an honour to have such a highly respected chef’s chef in Neil Perry to be here to open this facility,” managing director Max Pantacchini said.
Pantacchini’s Seafood Wholesaler dominates the fresh oyster market in North Queensland, supplying the freshest of produce to the region’s best restaurants, resorts and hotels.
“We sometimes buy as many as 1000 dozen live oysters every week from Tasmania, South Australia and NSW. By opening these oysters on the day of delivery to our customers, we can supply the freshest and best quality to our customers.”
Neil and his film crew spent hours at Pantacchini’s filming the production of their highly regarded smoked seafood range.
Pantacchini’s has a number of exclusive products in this range including the only hand sliced Atlantic salmon and ocean trout in Australia.
Christian Andrew, Executive Chef Lizard Island:
Pantacchinis has always provided Lizard Island resort with first class services and access to the finest and freshest products available. Being located in a difficult logistical environment James and the team at Pantacchinis have always met and exceeded my requests with professionalism and haste. I look forward to our continued association.
Rusty Jarrott, Executive Chef Rydges Esplanade, Cairns:
I have been dealing with Max, Martin, James, & crew for many years now from Darwin to Cape Tribulation & Southern Qld, both on mainland Aus & many islands. The service that Max & his team deliver to me has been & still is second to none. We held our Bianuall AGM world wide conference here in Cairns September 2006 of witch we created a seafood market BBQ lunch off site, Max & James were a very big part of setting up for this & lent their time to do oyster shucking demonstrations & talk to guests about the correct way to work with live mud crabs etc.
Queensland Fine Foods Quality Endorsements - March 2004
Pantacchini's Seafood Wholesaler was awarded 6 quality endorsements by Les Toques Blanches Queensland, an international chefs association, in March 2004.
Les Toques Blanches Queensland is dedicated to promoting high quality products and culinary arts. The judges reviewed our 6 endorsed products against criteria including colour, taste, texture, presentation, packaging and shelf life.
The Queensland Department of State Development and Innovation supported Les Toques Blanches to review our products, and to promote Queensland fine foods.
Our awarded products for quality endorsement were -
- Traditional Ocean Trout Gravalax
- Cold Smoked Swordfish Loin
- Hot Smoked Atlantic Salmon Fillet Tropical
- Cold Smoked Saltwater Baby Barramundi Fillets with Dill & Pepper
- Hot Smoked Baby Octopus with Pepper
- Hot Smoked Crocodile marinated in oil and lemon myrtle
Queensland Fine Foods Quality Endorsements - March 2005 - 2006
The awarded products for quality endorsement for the years 2005 & 2006 were this time –
- Cold Smoked Saltwater baby Barramundi fillets with Lemon Myrtle
- Hot Smoked Baby Octopus White Pepper
- Cold Smoked Atlantic Salmon Fillet – Hand Sliced
- Sugar Cane cured Ocean Trout Fillet with Pepper
- Hot Smoked Atlantic Salmon Fillet Tropical
Right: Hannes Mittempergher – Pantacchini’s Seafood Smoked Products Supervisor (left) with Paul Loschiaro of Demeco Seafoods Pty Ltd, a Pantacchini’s distributor based in Brisbane.
Below: Mrs Linda Lavarch MP- Parliamentary Secretary to the Minister for State Development & Innovation (representing the Hon Tony McGrady MP) presents Hannes with the UTB 2005 awards certificate.
