Paula Baez, Cristian Gomez and Meyling Tang are the managers of the first sustainable fishing restaurant in Chile. The restaurant and its menu revolve solely and exclusively around legally-sourced Chilean fish, shellfish and seaweed, which implies fair trade and buying directly from fishermen – to rely on fresh produce, to reduce its carbon footprint, to ensure produce quality, to improve local fishermen’s coves’ economy and to give more prominence to fishery resources not typically used in restaurant menus.