Michael Canavan, Executive Chef
Executive Chef Michael Canavan brings more than 15 years of professional culinary experience to The Oceanaire Seafood Room, where his education from The Foley’s School of Fish is put to good use—he can catch, purchase, clean, store and cut most species of fish. He joined The Oceanaire team in 2011 and has loved it ever since. “Not many people can say they love what they do for work and that they love their job, but I am fortunate to say I am one of those few.” Before joining The Oceanaire family, the Boston native helped large banquets and functions come to life as a chef for Marriott hotels.
Sous Chef Edouard Baudouin