Oceans Information

Oceans, a locally and globally inspired seafood restaurant, was founded by Vancouvers award-winning Toptable Group with the philosophy of creating a timeless and approachable dining experience. Executive Chef Andy Kitko sets the vision for the menu inspired by the Pacific, Atlantic, and Mediterranean shores that features the freshest catches available all accented by seasonal ingredients. For over three decades, Toptable Group has defined elegant yet approachable dining through the passion and commitment of its award-winning chefs, renowned restaurant and wine directors, and dedicated staff members. Through their exceptional cuisine and striking décor, each of our restaurants offer a unique dining experience, however they are all united by common elements. Since our inception, we have believed that the souls of our restaurants could be found in their kitchens, and this philosophy lives on. The finest regional ingredients crafted by extraordinary culinary talent and delivered with an unparalleled level of hospitality is what continues to set Toptable Group apart. Yet it is you, our guest, who truly continues to inspire us in our ongoing pursuit of excellence. With a storied career working in some of the countrys most esteemed kitchens, Andy Kitko leads the kitchen team at Oceans as the Executive Chef. Kitko got his start in the hospitality industry as an apprentice to Chef Sylvain Portay at The Dining Room at San Franciscos Ritz Carlton Hotel, and later, continued to master his craft in Michelin-starred restaurants such as Café Boulud and Aqua. With a strong culinary foundation, Kitko later went on to becoming the Executive Chef of several DC and Philadelphia based restaurants like Cedar, Oyster House and Butcher & Singer. Continuing to climb the ranks, he joined One Group as Regional Corporate Chef for the Northeast Region, specifically focusing on the STK brand. It was at his most recent role however, as Executive Chef at New Yorks Estiatorio Milos, where he truly found his passion for executing a ...