Ben Erjavec, Executive Chef/Operating Partner

Cleveland Ohio native Ben Erjavec grew up fishing on Lake Erie, and cooking his catch with family members. As a teenager Ben starting cooking professionally and studied culinary arts in Pittsburgh at the Pennsylvania Institute of Culinary Arts. Upon graduating, Ben interned and held positions at the Pinehurst Resort and Country Club in North Carolina. After moving back to Ohio in 2001, Ben held Executive Chef positions at the Blue Tip Grille, and A Taste of Excellence. Ben joined the Oceanaire in 2005, trained at the Washington, DC location and opened the restaurant in Baltimore as a sous chef.

Now as Executive Chef/Operating Partner, Ben has guided the restaurant to numerous "Best of" awards and the best seafood in Baltimore. Erjavec counts French, American and Asian culinary traditions among his influences.

Executive Sous Chef Jeff Lhotsky & Sous Chef Jeremy Thatcher