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Culinary Teams Culinary Teams

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

Washington D.C.

Joseph Pastore / Executive Chef

Upon graduation from the Pennsylvania Institute for Culinary Arts in Pittsburgh, Chef Pastore accepted a position under Executive Chef Karl Edlbauer at The Peabody Hotel in Orlando, FL where he immersed himself in culinary artistry. Chef Pastore continued his successful path and cooked his way through the ranks at award winning restaurants Dux and Capriccio.

In 2007, Chef Pastore joined the opening team of The Oceanaire Seafood Room in Orlando. His skills were wisely utilized preparing wine pairings and enticing specials that were regularly highlighted. Chef Pastore and the Orlando team were quickly recognized earning Best Seafood Restaurant in the Orlando Sentinel for five consecutive years.

Chef Pastore's cooking leans on using fresh seasonal ingredients when they are available and sourcing out the freshest fish to specialize in classic techniques with a modern twist. His culinary creativity touches the Oceanaire's daily printed menu, and he continues to look for ways to infuse his love of local flavors into fresh fish and shellfish with all-world creativity.

"My training at The Oceanaire has been invaluable and I look forward to growing with the concept as Executive Chef," said Chef Pastore.

Executive Sous Chef Manuel Solano

Sous Chef Gordon Forester

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