The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.
Executive Chef Kyle Viera changes the menu on a daily basis, providing regionally inspired and seasonal offerings that are based on market availability. “I work very closely with my vendors and fishermen to ensure that we always get the first pick of any local catch,” he says. “We always make sure we’re sourcing the most sustainable products available.”
Viera makes practical use of ingredients from local farms in all of his dishes “We have a farmers market truck that stops by the restaurant a few days a week, so I get to taste and purchase a huge variety of local produce,” he explains.
Quality and environmental awareness is very important to Viera and his kitchen team. “It’s very important for society to understand the importance of supporting and sustaining the local ecosystem,” He says. “California cuisine is beautiful, and the only way we can keep it that way is to be conscious about our impact on both a local and global level.”
When he’s not in the kitchen, Viera’s favorite hobby is tournament paintball. His favorite meal to cook at home is grilled cheese and tomato soup.
©Written by Maria Desiderata Montana.