Matt Mine, Executive Chef
Matt Mine graduated from the Pennsylvania Institute of Culinary Arts and packed his knives and headed West to the Rockies where Matt honed his skills at the Fort Collins Country Club. In 2001 Matt joined The Oceanaire in Seattle as a sous chef, and in 2003 opened the Indianapolis Oceanaire as the Executive Sous Chef. After traveling with the company as The Oceanaire's Support Sous Chef, he facilitated and refined the culinary training process during six new restaurant openings.
Recognized for his tenacious and positive work ethic, Mine has settled down in Denver as the Executive Chef/Managing Partner. Matt's cooking philosophy is centered around sourcing and using local ingredients and blending them with his knack for Ultra-Fresh seafood.
Sous Chef Mike Dries
Sous Chef John Robinson
