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About The Fishery

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In 1980 Judd Brown turned his love for the sea and life as a bona-fide commercial fisherman into a new venture and Pacific Shellfish Seafood Company was born. In 1996 Judd and his wife Mary Anne purchased and restored a mid-century warehouse in North Pacific Beach.  Judd’s steadfast passion for everything fish now includes three seafood-centric enterprises under one roof; a wholesale distribution company vertically integrated with a Seafood Restaurant & Market to create a unique concept not seen anywhere else in the country.  The Fishery opened its doors in 1997 and consistently ‘walks the walk’ of the brand

Behind every great seafood restaurant is a warehouse stocked with fresh fish.

Like salmon swimming against the prevailing current, The Fishery has paved it’s own path.  Located off the beaten track – three blocks east of the Pacific Ocean – the large brick & mortar family owned seafood company thrives in a quiet neighborhood.

The strength of the company is due to the collaborative work of many talented, committed and hard working people.  Judd inspires all three components to support healthy and sustainable wild-caught seafood and to treat our fish with respect and expertise. Mary Anne’s passion for design, farm fresh produce and simple clean flavors remain a defining factor in the evolution of The Fishery. Under the leadership of Chef Mike Reidy, The Fishery is at it’s best.  Chef Mike embraces food and community with a deft and creative passion for people and for his craft.


Chef Mike Reidy


Mike Reidy is bound to the ocean as a fisherman who found his culinary calling in the kitchen.

Early in life he worked in his uncle’s restaurant where he learned the value of hard work; if a floor or table needs cleaning, you clean it. Taking his work seriously, he adapted to the needs of a busy restaurant and that has served him well. As an adult he has focused his natural talent on all aspects of cooking.

His time spent with Chef Josiah Citrin in the Los Angeles restaurant ‘Melisse’ honed his technique as well as his respect for farm sourced products & farm to table cuisine. The opportunity to work with Chef Jason McLeod at the popular SD ‘Ironside’ restaurant brought him full circle; the comfort of returning to his hometown + working with local fisherman and local farms and bringing his passion to the table.

Mike’s lifelong love for the sea, an honest respect for seafood & local fisherman combined with a commitment to local produce is evidence of a Chef who has found his true calling.


Annemarie Brown-Lorenz – General Manager

Joining the family business as General Manager is daughter Annemarie Brown.  While at the University of Oregon, Annemarie worked for Eugene’s most recognized restaurant Marché where she explored French food and wine. Her knowledge and appreciation for the wines of the world and seafood has aided in her approach to constructing and maintaining The Fishery wine list.

Armed with a BS in political science, Annemarie returned to San Diego and The Fishery.  After training in various aspects of the company she has settled into her role as manager and wine buyer of the company she grew up in.


Nicholas Lorenz – Sommelier/ General Manager


With decade of hospitality experience Nick has grown within The Fishery from busser to the General Manager position he now holds. He has a true love for hospitality and the restaurant. Over the years Nick has found that Fishery core values of local and ethically sourced ingredients suits him just fine! He is happy to be carrying out The Fishery vision in the comfort of our neighborhood.

His passion for wine began here, and he has since gone on to earn his entry level sommelier certification with plans to pursue the next level in the near future.

Working alongside Annemarie they have created an innovative and unique wine list that perfectly complements Chef Mike’s cuisine.


Matthew Fitzgerald – Bar Manager

Matt started his early hospitality career working at pubs in London at the age of 16. Searching for more he decided to further his service and beverage knowledge by applying for a position at the American Bar, at the Savoy Hotel in 2010.

The eye opening experience at the Savoy lite in him a desire travel the seas and explore other continents, cultures and cocktails. Moving to Sydney Australia he helped manage one of the countries best cocktail bars, Palmer & Co. After his 5 years Matt and his wife travelled around South East Asia for 9 months and in that time he helped train staff at the Centara Grand, Bangkok and Hua Hin hotels.

From there he moved to New York City and worked at Saxon and Parole as well as the famous mezcal bar Ghost Donkey.

Being fortunate enough to be so well traveled has brought Matt a vast understanding of people and their drinking cultures. From that comes a knowledge of ingredients, to different methods of creating cocktails and the history behind them.