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Fresh and Sustainable
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Minneapolis

Andrew Wilson, Executive Chef

Executive Chef Andrew Wilson developed an interest in the culinary arts at an early age while growing up in Louisville, Ky. From his mother and grandmother, he learned the importance of preparing quality food for the people around him. This valuable lesson helped him land positions working with some of the best chefs in Kentucky. In search of more formal training, Chef Andrew moved to Brooklyn, N.Y. where he honed his culinary skills working under restaurateur Danny Meyer at Manhattan’s Union Square Café. In 2012, Chef Andrew brought his talents to The Oceanaire Seafood Room where worked his way through the ranks before earning his role as Executive Chef. Executive Chef Wilson’s focus for the past three years has been to find the freshest sustainable seafood on the market. He is dedicated to sourcing quality local ingredients and working with farmers on a one-on-one basis. He works solely on finding a way to provide an ultra-exclusive culinary experience to each guest. His food has been described as bold, creative and flavorful.

Sous Chef Alan Guernsey

Sous Chef Antonio Murry

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