Rick Kimmes, Executive Chef / Operating Partner

Red Wing, MN Native Rick Kimmes, a graduate of the Culinary Institute of America, joined The Oceanaire in early 1999 and was promoted to Executive Chef in 2000. He has consistently earned The Oceanaire Seafood Room high-water marks by the critics and public alike, as well as setting the gold standard for fresh seafood in the upper mid-west. Under his direction, The Oceanaire Seafood Room earned numerous "Best Of" awards, the DiRoNA Award, and has been invited to and cooked at the world-renowned James Beard House in New York three times. Rick's cooking style leans to using the highest quality sustainable seafood, simply and smartly prepared with fresh, local Midwest ingredients used with international flair.

Sous Chefs: Robert "The Mayor" Wohlfeil & Jake Uttich