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Fresh and Sustainable
Click here to see our menu of seasonal, regional dishes.


Carlos Valdez, Executive Chef

Chef Carlos Valdez’s culinary career has taken him from coast to coast and around the globe – where he has worked under some of the world’s top chefs. A graduate of Johnson & Wales College of Culinary Arts, Carlos apprenticed in Europe under renowned Master Chef Graham Tinsley at Castle Hotel Conwy, a Michelin starred brasserie.

After returning to the United States, Carlos spent eight years with the acclaimed Hillstone Restaurant Group, working from New York City to Napa Valley. After a stint at Halcyon Seafood Brasserie in Montclair, New Jersey, Carlos opened his own restaurant, the Red Hen Bistro a French-American café in Wood-Ridge, New Jersey.

Carlos brings a wealth of knowledge and experience to The Oceanaire in Riverside Square. As Executive Chef, he is committed to fresh, seasonal ingredients – from the menu to the raw bar. Carlos’ aspiration is to provide a moving experience every day, with a broad menu for the local foodies, gourmands and locavores.

Sous Chef Quiano Thompson

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