Frank Dulcich is the president and CEO of Pacific Seafood Group. He is a veteran in the seafood industry with more than 25 years of experience as a leader in the seafood sector. Over the last several years, Dulcich has significantly grown the company to become vertically integrated in order to meet the demand of Pacific Seafood’s ever growing customer base. He began by expanding the company both nationally and internationally to provide the best seafood choice available.
Pacific Seafood first began as a small, fresh seafood retail counter operation in 1941 and was established by Dulcich’s grandfather, Frank. Over the last 75 years, Pacific Seafood has become the finest and most efficient vertically integrated company in North America. Much of this success and growth can be attributed to the Pacific team’s excellent leadership skills, which have led to operation efficiencies in harvesting, aquaculture, processing, distribution, and transportation in the Alaska, Washington, Oregon, California, Nevada, Idaho, Montana, Texas, Arizona, Utah, Florida, British Columbia, and Chile facilities.
One of Dulcich’s leading contributions to organizational excellence has been the Diamond Philosophy, which guides Pacific Seafood’s overall practices and team member operations. The Diamond Philosophy provides an outline for operational excellence, which are established through consistent and continuous focus on sustainability, innovation, and impeccable customer relations. The “loyalty of Pacific Seafood’s customers and the commitment of its team members to consistently do their best and always strive to do better” is the reason why the company continues to grow and advance in the seafood industry, according to Dulcich.
In order to be engaged in the industry and continue developing, Dulcich is a part of several organizations, which contribute to further community and business development. Dulcich has been a past Chairman of the Young Presidents’ Organization, an active member of C.E.O., he serves on the executive committee and board for the National Fisheries Institute, and is a member of University of Portland’s Board of Regents. Oregon Restaurant Association and Better Seafood Bureau are among other notable groups Dulcich is a member of today.
On his time off, Dulcich enjoys being outdoors and engaging in sports such as water and snow skiing. Philanthropy and giving back to the community are very important to Dulcich and his personal contributions span a variety of charitable organizations around the country. Dulcich lives in Edmonds, WA with his wife and 6 children.