OCEANAIRE - Key Persons
Job Titles:
- Indianapolis - Executive Chef
Like many successful executive chefs, Adam Waldrip first developed his passion for cooking at an early age while living in his family home in Carmel, Indiana. His young passions eventually led him to the start of his budding culinary career working alongside Dieter Puska, a well-known Carmel chef and owner of the Glass Chimney-an American Continental restaurant with strong French and Austrian influences. After Puska's retirement in 2011, Adam went on to experience different cuisines and enhanced his skills.
In 2014, Adam joined the Oceanaire Seafood Room as a Sous Chef. In 2016 he took over as Executive Chef. As Executive Chef he is committed to delivering the highest quality of food and working within the community for quality and local ingredients. With his creativity and attention to detail he is personally dedicated in seeing that every dining experience is enjoyable.
In his free time, Adam can be found sharing his love of cooking with his wife and three beautiful kids.
Job Titles:
- Hackensack - Executive Chef
Simplicity may describe Chef Andrew Rizkalla's approach in the kitchen, but it is his focus on detail and execution that makes him excel as Executive Chef of The Oceanaire Seafood Room. Andrew loves working with seafood because there is always something new to learn and he is not afraid to experiment and try new pairings.
Andrew's unique approach in the kitchen may stem from an equally unique background. As with many chefs, Andrew developed a love for cooking with his family while growing up in Bergen County; however, he did not fully embrace his talents until later in life. While studying biology at Rutgers University, he previously worked as an oncology research technician before making the bold leap into the culinary arts. He later attended The French Culinary Institute (now International Culinary Center), where he mastered the art of fine cuisine.
When he's not busy preparing fresh dishes at The Oceanaire, he enjoys reading, trying new restaurants with his wife, and spending time with his daughter.
Job Titles:
- Baltimore - Executive Chef
As with most chefs, Brandon began his culinary adventure at the ripe age of 14 working as a dishwasher at a Baltimore restaurant. During this time he learned to enjoy the fast-paced and fun-filled environment of a restaurant; it was not long until he found his way into the kitchen and developed his passion for cooking. Chef Brandon's journey eventually led him to Oregon, where he honed his skills and grew a love for Asian cuisine - partly because of its similarities to his southern cuisine background.
After a handful of years, Chef Brandon returned to his hometown of Baltimore and took a job with local chef and restaurateur Nancy Longo of "Pierpoint" restaurant. It was there in her quaint kitchen that Brandon developed into the chef he is today.
In the fall of 2011, Brandon made his way to The Oceanaire Baltimore, where he started as a line cook. Under the watchful eye of Chef Joe Pastore, Brandon worked his way to executive chef. "It is truly an honor and a privilege to be able to be a leader at such a wonderful place such as The Oceanaire," Chef Brandon says.
Brandon's cooking is much like his personality "big and bold." His use of creole ingredients like chiles, hearty greens and Cajun spices speaks to his "soul food" dishes he creates daily for The Oceanaire.
Gene Sohn, a native of Washington DC, started as a dishwasher while in school and working his way up the traditional French brigade system, he turned down an Ivy League education to pursue life in the kitchen and culinary arts. With over 25 years of fine dining restaurant experience working with Michelin starred chef's Michel Richard and Robert Weidmaier, Chef Gene has learned the artistry and craftsmanship that is needed in today's professional kitchen. Gene has spent the last several years on the West Coast discovering and exploring new food ideas and trends and discovering his passion and love of surfing.
An Atlanta native who grew up with an appreciation for the Heritage of Southern Cooking, Executive Chef Glenn Mills began his journey in the restaurant industry at 14 years old. After learning he had a love and natural talent for the business, Chef Mills got the opportunity to work at the AAA four-diamond La Grotta Ristorante in Atlanta. He spent the next several years gaining classical training from some of the most talented chefs in the U.S. before securing a position at Bones Steak and Seafood, one of the best steakhouses in Atlanta. He later became Executive Chef/Operating Partner with a few top hospitality companies before bringing his talents to The Oceanaire Seafood Room in August 2017. Executive Chef Mills cooking style is described as modern American with a regional influence. His focus is on absolute freshness and variety in seafood, as well as locally sourced produce. He is incredibly excited about the opportunity to continue The Oceanaire's reputation as the finest seafood restaurant in Atlanta.
Chef Mills lives in North Atlanta with his wife.
Executive Chef Jairo Mejia grew up in El Salvador helping his mother sell fresh produce and homemade treats in the streets of San Miguel until he moved to the United States to pursue a career in hospitality.
In 1996 Jairo arrived in Washington, DC and took on various restaurant roles at the legendary Blackie's House of Beef, before moving on to the Georgetown Seafood Grill to gather more experience in cooking fresh seafood under chef Michael Martohue, who took Jairo under his wing and gave him his first kitchen management opportunity.
In 1998 Jairo moved on to manage a popular, fast-paced fresh food carry-out spot, Kelly's Cajun Grill where Jairo was given more management and financial responsibilities.
Growing up in Southwest Texas I was always in the kitchen with my grandmother. At that time, I didn't know how to cook but later in life I realized that the time I spent with her in the kitchen would inspire me to take on the culinary world. Soon after graduating high school, I decided to attend The Culinary Institute Lenotre. Again, I had no idea what I was doing in the kitchen but knew this was the path I wanted to take. Graduation came fairly quickly and then it was time for the real deal. I had a friend working at The Oceanaire Seafood Room as a bartender and said they needed help in the kitchen. Naturally I went in to apply, spoke with the Executive Sous Chef " Skip King" and was hired on the spot. My first position in the kitchen was on sauté and soon found out I was a natural. I began to work up the ranks becoming Morning Kitchen Manger to Sous Chef within the first couple of years. In 2014, I took some time off and ventured to explore different venues of work. I was contacted by "Marijke Shugrue" in 2018 and asked if I wanted to rejoin the Oceanaire team. I accepted the offer and moved back to Houston; two years later I was promoted to Executive Chef.