Two industry leaders unite to reshape how Australia's chefs understand, source and champion sustainable seafood
May 2026 • Australia • Aquaculture · Culinary Education · Sustainability
The Australian Institute of Technical Chefs (AITC) and Infinity Blue Barramundi have announced a formal collaboration to embed real-world seafood knowledge — from reef to plate — into culinary training across Australia.
The partnership arrives at a defining moment for Australian foodservice. From 1 July 2026, every venue serving seafood will be legally required to declare its country of origin on the menu — Australian, Imported, or Mixed — under the new Country of Origin Labelling regulations. For the first time, the chef-to-diner conversation about where the fish comes from will be a regulatory obligation, not an optional flourish.
The partnership brings together two organisations with a shared conviction: that the people who cook Australia’s seafood deserve a deeper understanding of where it comes from, how it is raised, and what genuine sustainability looks like in practice — beyond the marketing language now common across the category.
Together, AITC and Infinity Blue will deliver curriculum resources, immersive industry experiences and ongoing mentorship pathways that connect chefs directly to the people raising the fish they serve. The work is grounded in a single idea: that a chef who has stood beside a tank, seen the certifications audited, and met the team behind the fish will cook, communicate and champion it differently.
Four pillars of the collaboration
- Aquaculture knowledge — First-hand understanding of responsible farming, species stewardship and what separates genuine sustainability from marketing language.
- Greenwashing literacy — Critical tools to identify misleading eco-claims, interrogate certifications, and prepare chefs to lead on provenance as Country of Origin Labelling becomes mandatory from July 2026.
- Nose-to-tail cookery — A whole-fish philosophy that minimises waste, maximises flavour and honours the full value of the resource — from collar to cheek.
- Foodservice leadership — Empowering chefs to drive ethical sourcing decisions, educate their teams and champion traceable seafood in their kitchens.
Infinity Blue’s contribution extends beyond product and branding. The team will open their facilities to AITC cohorts, share technical expertise on traceability and certification — including Australia’s first 4-Star BAP-certified barramundi operation — and work alongside chefs and educators to ensure the content reflects what’s actually happening on the farm and in the supply chain. Every Infinity Blue dish on a menu can be marked A — 100% Australian, locally raised — and the partnership will help chefs understand exactly what that mark stands for.
The collaboration will be integrated into AITC’s professional development and culinary literacy programs, with the first cohort of participants to be announced in the coming months. Both organisations have committed to a long-term partnership, with plans to expand its reach across culinary education, leadership programs, industry events, and video content.
About The Organisations
Australian Institute of Technical Chefs (AITC) [AITC’s existing copy — to be supplied/confirmed by AITC] The Australian Institute of Technical Chefs is committed to supporting the development of skilled, thoughtful and industry-ready foodservice leaders across Australia.
Infinity Blue Infinity Blue is Australia’s premium barramundi brand, raised across Queensland and Victoria regions. Our fish are 100% Australian, locally raised, and free of antibiotics, hormones, colourants and whitening agents
Media Enquiries
For interviews, high-resolution imagery, farm-tour requests or further information:
Infinity Blue: infinitybluebarramundi.com.au
Australian Institute of Technical Chefs · secretary@technicalchef.com