WHO WE ARE
WHO WE ARE
Jorge Galdo Porca
Managing Director
With a proven track record in taking IT projects to completion, as a manager in Business Intelligence consulting, Jorge found Oceanic Cuisine to be the project he was looking for, to connect his homeland with Australia and bring to our local market a taste of the Galician culinary heritage.
Working over 5 years for a prominent financial institution in Spain, as a BDM and Project Manager, he has developed a vital set of technical, sales and leadership skills. In 2019, he moved to Australia to take a break in his career and to challenge himself. Jorge started working in hospitality to improve his English communication skills and to develop a piece of better knowledge about the Australian market, becoming a restaurant assistant manager in less than one year. Starting this business while working in hospitality, has allowed Jorge to introduce the Galician seaweed into restaurants and bars.
With a passion for Australian gastronomy, he believes that Oceanic Cuisine will enrich the local food culture with the quality of Atlantic seaweeds while promoting a healthier and more sustainable diet.
Claudia Ruiz Caceres
Marketing Director
As an engineer with more than 10 years of experience in the wellness industry, Claudia brings her passion for health and conscious nutrition to the team. After qualifying in Nutrition and Habits Coaching in 2017, she experienced a personal health transformation and develop a deep knowledge of the power of plants and organic food.
During her career in Barcelona, Claudia created and taught workshops in Emotional Intelligence and Leaderships across Spain. She moved to Australia in 2019 to explore the country and look for new opportunities. Since founding Oceanic Cuisine, she has led the branding of the business, developed key marketing strategies and supported the team in all the activities. In addition, she is currently studying a Master of Business Administration to boost outcomes for the business.
She believes that seaweed will change lives and help the sustainability of our planet, giving her passion, knowledge and creativity to every level of the business
Rob Voysey
Co-Founder
Having several successful start-ups to his name, he is excited by the potential that Oceanic Cuisine has to offer.
Through working for multinational corporations for 10 years in the UK, in the role of international sales, technical support, distribution and logistics, he has gained a wealth of experience and enjoyed many successes.
On returning to Australia in 2000, these skills became the foundation of his own import business that grew successfully to a $10M pa turnover.
Having sold out in 2018, he has been able to turn his attention to the lifelong passion of building something that is based on sustainability, health and wellbeing. He believes it is time to give back to the planet and Oceanic Cuisine is that opportunity.
Jorge Galdo Porca
Managing Director
With a proven track record in taking IT projects to completion, as a manager in Business Intelligence consulting, Jorge found Oceanic Cuisine to be the project he was looking for, to connect his homeland with Australia and bring to our local market a taste of the Galician culinary heritage.
Working over 5 years for a prominent financial institution in Spain, as a BDM and Project Manager, he has developed a vital set of technical, sales and leadership skills. In 2019, he moved to Australia to take a break in his career and to challenge himself. Jorge started working in hospitality to improve his English communication skills and to develop a piece of better knowledge about the Australian market, becoming a restaurant assistant manager in less than one year. Starting this business while working in hospitality, has allowed Jorge to introduce the Galician seaweed into restaurants and bars.
With a passion for Australian gastronomy, he believes that Oceanic Cuisine will enrich the local food culture with the quality of Atlantic seaweeds while promoting a healthier and more sustainable diet.
Claudia Ruiz Caceres
Marketing Director
As an engineer with more than 10 years of experience in the wellness industry, Claudia brings her passion for health and conscious nutrition to the team. After qualifying in Nutrition and Habits Coaching in 2017, she experienced a personal health transformation and develop a deep knowledge of the power of plants and organic food.
During her career in Barcelona, Claudia created and taught workshops in Emotional Intelligence and Leaderships across Spain. She moved to Australia in 2019 to explore the country and look for new opportunities. Since founding Oceanic Cuisine, she has led the branding of the business, developed key marketing strategies and supported the team in all the activities. In addition, she is currently studying a Master of Business Administration to boost outcomes for the business.
She believes that seaweed will change lives and help the sustainability of our planet, giving her passion, knowledge and creativity to every level of the business
Rob Voysey
Co-Founder
Having several successful start-ups to his name, he is excited by the potential that Oceanic Cuisine has to offer.
Through working for multinational corporations for 10 years in the UK, in the role of international sales, technical support, distribution and logistics, he has gained a wealth of experience and enjoyed many successes.
On returning to Australia in 2000, these skills became the foundation of his own import business that grew successfully to a $10M pa turnover.
Having sold out in 2018, he has been able to turn his attention to the lifelong passion of building something that is based on sustainability, health and wellbeing. He believes it is time to give back to the planet and Oceanic Cuisine is that opportunity.
Gourmet Sea Vegetables IN AUSTRALIA
Oceanic Cuisine delivers an exciting range of Sea Vegetables from Galicia, to the Australian table.
These “Super Foods” offer enticing flavours, textures and amazing health benefits.
We are launching fresh varieties that will open the door to new culinary experiences!
Gourmet
Sea Vegetables
IN AUSTRALIA
Oceanic Cuisine delivers an exciting range of Sea Vegetables from Galicia, to the Australian table.
These “Super Foods” offer enticing flavours, textures and amazing health benefits.
We are launching fresh varieties that will open the door to new culinary experiences!
For over 20 years, our Spanish supplier has lead a passionate journey:
‘Bringing the vegetables of the sea to the dining tables of the world.’
Porto Muiños found the right seaweed with the best flavours, textures and versatility in the kitchen. From personally hand-harvesting, to promoting interest through their own kitchen school, it has been a tireless and rewarding endeavour.
They have won many awards for their innovation and care for the environment. Their EU Vegan and Organic certifications are a credit to their efforts and values.
With direct connections to this Galician food culture, Oceanic Cuisine now brings this Gourmet Edible Seaweed heritage to Australia and New Zealand.
Chef Endorsement
Galician food culture dates back over 2000 years to Celtic and Roman influences. In this little paradise, food is a tradition. Premium ingredients and simplicity are the dominant features of the local cuisine and seafood is the hero. Only in Galicia there are more than 11 Michelin Star restaurants!
GALICIA, THE HIDDEN PARADISE
Did you know? There is a corner of the world where edible Sea Vegetables abound: Galicia, where the Atlantic Ocean meets the Cantabrian Sea and the Bay of Biscay on the Spanish northwest coast.
Here Seaweed thrives in these perfect conditions. The unique combination of the rugged Galician coast, jagged river estuaries and the cold, pristine Atlantic waters create the perfect environment for one of the wealthiest sources of seafood production in the world.
Similar to our waters of Tasmania and sharing the same latitude (42 degrees North and South), Galicia is renowned for the quality of its abundant and premium seafood.
GALICIA, THE HIDDEN PARADISE
Did you know? There is a corner of the world where edible Sea Vegetables abound: Galicia, where the Atlantic Ocean meets the Cantabrian Sea and the Bay of Biscay on the Spanish northwest coast.
Here Seaweed thrives in these perfect conditions. The unique combination of the rugged Galician coast, jagged river estuaries and the cold, pristine Atlantic waters create the perfect environment for one of the wealthiest sources of seafood production in the world.
Similar to our waters of Tasmania and sharing the same latitude (42 degrees North and South), Galicia is renowned for the quality of its abundant and premium seafood.
Health - Sustainable - Organic - Macro
Health - Sustainable - Organic - Macro
Rich in protein, minerals, vitamins and dietary fibre.
Seaweeds are the source of all omega 3 in the ocean food chain, while also very low in calories, fats and sugars.
Growing in the ocean, no chemicals are used.
They are totally organic.
Compared to land based plants, sea veggies:
Absorb more than 3 times the CO2;
Don’t require any fresh water;
Grow 3 to 5 times faster!
Sea vegetables are one of the most sustainable sources of good food we can eat today. Some varieties have proven macrobiotic benefits, helping food digestion and improving gut health.
Rich in protein, minerals, vitamins and dietary fibre.
Seaweeds are the source of all omega 3 in the ocean food chain, while also very low in calories, fats and sugars.
Growing in the ocean, no chemicals are used.
They are totally organic.
Compared to land based plants, sea veggies:
Absorb more than 3 times the CO2;
Don’t require any fresh water;
Grow 3 to 5 times faster!
Sea vegetables are one of the most sustainable sources of good food we can eat today. Some varieties have proven macrobiotic benefits, helping food digestion and improving gut health.
Eco-Friendly
Organic
VEGAN
Uncover Our SEAWEED REVOLUTION
Uncover
Our SEAWEEd
REVOLUTION
ATLANTIC SEAWEED VARIETIES
Unique Formats
AMAZING SEAWEED PRODUCTS
2 meters of Wild Spaghetti
Sea Spaghetti grows up to 2m long and literally looks like a common spaghetti.
It propagates on rocks exposed to the waves on the clean ocean coasts and estuaries of Galicia. As the Atlantic Ocean merges with the Cantabrian Sea, the perfect environment is created to bring this organic and unique sea vegetable to your table.
Its versatility in the kitchen makes it a new signature ingredient!
The power of Galician waters
As an introduced species centuries ago, Wakame has thrived in these nutrient rich waters.
Forming huge brown leaves, Wakame grows on rocks situated in both shallow and deeper water.
Harvested by hand, this unique environment brings an enhanced dimension to our Galician Wakame!
Discover Underwater Forests
Galician Kombu is a local Atlantic species which grows like an unravelling forest.
Long wide strips radiate from a large, thick stem, undulating in the currents and creating the perfect and vital habitat to support the local sea life.
Propagating in deeper waters, this Kombu is harvested by hand, as divers carefully select their sustainable crop.
Kim Kardashian likes this red carpet!
The Sea Moss is a small and intricate red sea vegetable that grows along the rocky Galician shores.
Thriving naturally in this environment, it forms a thick, lush red carpet covering rocks and providing a colourful “moonscape” when the tide goes out.
Emerald Sea Garden
Sea lettuce is a bright emerald green sea vegetable with translucent, paper thin leaves growing close to the surface in sheltered rocky shores.
With plenty of sunshine and a wealth of nutrients, Sea lettuce flourishes in the Galician estuaries and shore line. It has a flexible and soft texture when raw or boiled and a super crunchy texture baked. Sea Lettuce brings a fresh, shellfish flavour to your table. Its bright green colour makes it the perfect complement for a huge range of recipes.
Velvet Coating from the Wild Seas with Oyster Taste
Codium or Velvet Horn, grows in rough open waters and the rocky shores of the Galician Atlantic Coast.
Growing wild as a velvet green carpet, Its signature taste and texture makes Codium an exciting addition to the sea vegetable range.
2 meters of Wild Spaghetti
Sea Spaghetti grows up to 2m long and literally looks like a common spaghetti.
It propagates on rocks exposed to the waves on the clean ocean coasts and estuaries of Galicia. As the Atlantic Ocean merges with the Cantabrian Sea, the perfect environment is created to bring this organic and unique sea vegetable to your table.
Its versatility in the kitchen makes it a new signature ingredient!
The power of Galician waters
As an introduced species centuries ago, Wakame has thrived in these nutrient rich waters.
Forming huge brown leaves, Wakame grows on rocks situated in both shallow and deeper water.
Harvested by hand, this unique environment brings an enhanced dimension to our Galician Wakame!
Discover Underwater Forests
Galician Kombu is a local Atlantic species which grows like an unravelling forest.
Long wide strips radiate from a large, thick stem, undulating in the currents and creating the perfect and vital habitat to support the local sea life.
Propagating in deeper waters, this Kombu is harvested by hand, as divers carefully select their sustainable crop.
Kim Kardashian likes this red carpet!
The Sea Moss is a small and intricate red sea vegetable that grows along the rocky Galician shores.
Thriving naturally in this environment, it forms a thick, lush red carpet covering rocks and providing a colourful “moonscape” when the tide goes out.
Emerald Sea Garden
Sea lettuce is a bright emerald green sea vegetable with translucent, paper thin leaves growing close to the surface in sheltered rocky shores.
With plenty of sunshine and a wealth of nutrients, Sea lettuce flourishes in the Galician estuaries and shore line. It has a flexible and soft texture when raw or boiled and a super crunchy texture baked. Sea Lettuce brings a fresh, shellfish flavour to your table. Its bright green colour makes it the perfect complement for a huge range of recipes.
Velvet Coating from the Wild Seas with Oyster Taste
Codium or Velvet Horn, grows in rough open waters and the rocky shores of the Galician Atlantic Coast.
Growing wild as a velvet green carpet, Its signature taste and texture makes Codium an exciting addition to the sea vegetable range.
