About Sea Chef
Discover the culinary philosophy, historical roots, and passionate team behind Bangladesh's premier seafood restaurant.
Ocean-To-Table Excellence Since 1998
Sea Chef was born out of a simple, powerful vision: to connect food lovers in Dhaka directly with the rich marine treasures of the Bay of Bengal. Founded by Chef Rahim Chowdhury, the restaurant started as a small, beachside-inspired diner in Chittagong before expanding to its state-of-the-art flagship location in Gulshan, Dhaka.
We prioritize sourcing seafood through ethical, sustainable fisheries that protect coastal ecosystems. Every fish, prawn, and crab that arrives in our kitchen is inspected for freshness, ensuring our guests enjoy the absolute highest quality.
What Drives Us Daily
We build our reputation on transparency, quality, and outstanding customer service.
100% Fresh Catch
We never freeze our primary catches. They are transported in chilled containers and cooked within hours of arrival.
Eco-Sustainability
We collaborate directly with local artisanal fishermen practicing line-catching and avoiding destructive nets.
Bengali Heritage
We honor local spice blends and culinary roots, infusing traditional techniques with modern presentation.
Appetite Luxury
From customer care to plating design, we craft every detail to offer a premium fine-dining experience.
Our Historical Milestones
A brief look at how we grew from a small kitchen to Dhaka's leading dining landmark.
First Beach-Side Shack
Chef Rahim Chowdhury opened a small 4-table grill diner in Cox's Bazar beach, serving fresh grilled prawns with garlic butter, which went viral among travelers.
Flagship Gulshan Launch
With growing support, we established Sea Chef in Gulshan-1, Dhaka. We expanded the menu to include premium crabs, lobster thermidor, and classic French-fusion items.
Modern Renovation & Raw Bar
We completed a high-end luxury renovation featuring a fresh Oyster Bar, customized climate-controlled wine cellars, and a beautiful Skyline Rooftop deck.
Meet Our Expert Chefs
The creative artists behind our award-winning seafood creations.
Rahim Chowdhury
Founding Head ChefWith over 25 years of experience, Rahim brings his childhood coastal recipes to life with extraordinary precision and heart.
Kenji Sato
Master Sushi ChefTrained in Osaka, Kenji leads our sashimi and sushi counter, executing traditional Japanese cuts with locally sourced fish.
Emily Watson
Pastry ChefEmily crafts our premium dessert offerings, designing sweet endings that harmonize with the rich, savory seafood menu.