Dan Enos, Executive Chef
Massachusetts native Chef Dan Enos truly appreciates the value and high standards of fresh seafood from local waters that stem from working early in his career at the local riverfront restaurants famous for their fried clams, baked haddock and local lobsters. A Johnson & Wales University grad, Dan interned with the Marriott Corporation and later joined Rare Hospitality for a Sous Chef position at Hemingway's Seafood Restaurant and Oyster Bar in Providence before being promoted to the Executive Chef of The Capital Grille in Chestnut Hill and eventually relocating to Phoenix to open a new Capital Grille location.
In 2006, Dan moved back to the New England and joined The Oceanaire Seafood Room as the Executive Chef for Boston's downtown premier power seafood spot. Chef Dan's focus is to source the best, ultra-fresh New England and global seafood with balanced support of local fisherman and farmers to ensure the highest quality and commitment to sustainability.
Executive Sous Chef Michael Sullivan
Sous Chef Michael Canavan