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Fresh and Sustainable
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Dallas

Justin Creel, Executive Chef

Texas native Justin Creel developed his love and passion for food at an early age. His inventive and creative take on everyday food growing up, helped him form his decision on his career path at an early age. Chef Creel honed his untapped potential at Remington College, where he graduated from their Culinary Arts program while getting an associate degree in Applied Science. While attending culinary school he fueled his fire at his first exhibition event, where his grilled mushroom dish finished runner-up amongst his peers of ten other professional chefs competing.

Chef Justin joined The Oceanaire Dallas team in 2012 as a line cook, and through hard work and dedication quickly ascended the ranks. “My training at The Oceanaire has been nothing short of intense and incredibly fun. To be where I am at, at this stage in my career is beyond a dream come true. I’m genuinely excited with what the future holds for Oceanaire Dallas.” In a city where food is not just a meal, but more of an experience, Chef Creel will enforce his standard of blending his Texas upbringing with ultra-fresh sustainable seafood and global ingredients.

Sous Chef Isai Pineda

Sous Chef Christian Stewart

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