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The Oceanaire Seafood Room has hired a new executive chef, Adam Gunderson; the concept, which opened in San Diego in 2004 and has locations across the country, counts Brian Marlarkey among its chef alumni.
According to a release, Gunderson hails from Minnesota and his cooking style is described as a blend of "his Nordic heritage, French techniques, and American Regional cuisine".
Gunderson, who was most recently the executive chef at The Oceanaire's Denver outpost, will oversee the restaurant’s kitchen staff and bring new dishes to the seafood-centric menu. He's already added Alaskan halibut with morels, English pea puree and black garlic oil, a weekly-rotating foie gras dish and new seasonal desserts.
