|* Image Courtesy of Ocean Prime
Los Angeles, CA, September 8 2014 – This fall, Cameron Mitchell Restaurants will bring its award-winning modern American supper club Ocean Prime to Beverly Hills, Calif. Its first foray into Southern California, Ocean Prime will launch under the direction of General Manager Stephen Cook and Executive Chef Matt Briggs. Located at 9595 Wilshire Boulevard at the apex of Wilshire, Dayton Way and Camden Drive, Ocean Prime will offer the opulence of a classic supper club, with new, refined dishes unique to the Los Angeles culture and area, such as hand rolled sushi and a large, yet cozy, outdoor dining terrace.Both Cook and Briggs bring a combined four decades of service experience to Ocean Prime, and are already immersed in the Los Angeles community, having worked and lived here for many years. Cook joined the Ocean Prime team in April 2014, after wearing multiple managerial hats at the Thomas Keller Restaurant Group in Beverly Hills. Cook has also spent time on the east coast where he was general manager for Legal Seafoods, Inc., based in Florida and Massachusetts. Dedicated to his cultural education, Cook began his career abroad in France, holding various positions as a trouble-shooter at Planet Hollywood International and EuroDisney Resort.Briggs brings extensive culinary talent and creativity to the kitchen at Ocean Prime Beverly Hills. Prior to moving to the West Coast, Briggs led the kitchen at Mastro’s Ocean Club and Steakhouse in Scottsdale, Ariz., and Newport Beach, Calif. During his tenure, he was awarded Best Chefs America for Orange County in 2013. Before joining the Cameron Mitchell team, Briggs began his culinary career in the kitchens of the Phoenician Five Diamond Resort in Scottsdale, Ariz., The Diamond Club at Chase Field in Phoenix and as sous chef at the Montage Laguna Beach’s The Loft Restaurant.Below, they both share their vision for Ocean Prime Beverly Hills:
What can guests expect when they dine at Ocean Prime?
COOK: We will have one of the most comfortable and eye-catching restaurants in the city. We will provide ample outdoor space and terrace dining. We will offer a relaxed but luxurious, classy but not stuffy environment that will serve all tastes and needs, with a menu that will satisfy a wide range of palates. Our colors, textures, fabrics and design will provide our guests a warm, comfortable dining experience, ideal for meetings, a leisurely meal or a celebration. We have both cozy intimate nooks and more open, bustling areas. Our associate interaction, our music and our overall vibe is designed to be entertaining without being intrusive.
You have an eclectic background, living and working in England, France, Florida, Massachusetts and along the beaches of California. How has that experience made you a better General Manager?
COOK: The main advantage to having worked in most sectors of the hospitality industry as well as in many different states and countries, has been gaining an extensive knowledge of culture, values, beliefs, practices and tastes. This knowledge has enabled me to become a more effective and efficient manager, coach and local business partner. People are the one constant of our industry; associates and guests. Understanding, sympathizing, coaching and helping them all have become even more important to me as my career has developed, and even more essential to me as an effective manager.
Can you describe your plan to incorporate locally sourced produce and ingredients into your menu?
BRIGGS: My chef team and I are developing a fresh and locally sourced “features program” for our menu that will utilize local farmers markets as well as the seasonal fish that is sourced directly from the California coast. These ingredients will also be found in our lighter lunch offerings and featured happy hour menu, which will be available in our two elegant lounges, in addition to the private dining offerings.
How do you plan to make the Ocean Prime menu and experience stand out among other dining experiences in the Los Angeles community?
BRIGGS: I believe the menu at Ocean Prime Beverly Hills is unique because it is elegant, subtle and approach able. It’s what you want to eat when you go out for a nice meal. It’s what I want to eat and what I expect when I sit down for a fine dining experience. I believe it is a menu that is attractive to a wide variety of different palates. In a city where great seafood can be difficult to find, Ocean Prime Beverly Hills will focus on bringing its guests the highest quality seafood available along with a great variety of fresh sushi and chilled shellfish from our raw bar.
What will be some signature dishes served at Ocean Prime?
BRIGGS: Our signature dishes include the seared ahi tuna with roasted marble potatoes, fava beans, mushrooms and truffle jus along with our seasonal roasted Alaska halibut served with lobster gnocchi, English Peas and tomato fondue.
In your opinion and experience, how is Ocean Prime and Cameron Mitchell Restaurants different from other hospitality brands?
COOK: I believe that offering “genuine hospitality” should be a core philosophy of every business operating within the restaurant industry. This is difficult for many to achieve due to a lack of operational focus and ineffective associate development programs. At Cameron Mitchell Restaurants, our associates deliver “genuine hospitality” during every shift. We talk about it, we encourage it, we manage it, and we coach it. We all understand the importance of not only having external genuine hospitality (to our guests) but also internal genuine hospitality (toward one another). This approach permeates through our organization, ensuring teamwork, happy associates, happy vendors and happy guests.
Cameron Mitchell Restaurants also believes in submerging itself into the local communities it serves. Beverly Hills is no exception. I sit on the board of the Beverly Hills Chamber of Commerce and the Dine LA Advisory Committee for LA Tourism. I am also heavily involved in local events and charities and regularly work alongside the City of Beverly Hills and the Beverly Hills Conference and Visitors Bureau. Freshness and quality is not an option for us; it is a necessity. This gives us even more reason to source from local partners.
BRIGGS: Unlike any other restaurant group or brand that I have worked for, when Cameron Mitchell Restaurants says that they put their associates first, they mean it and take it to a higher level. Cameron Mitchell Restaurants strongly believes in focusing on the well-being of their associates. Along with this focus comes the ability of every associate to focus on the quality of the products being delivered. “Quality permeates everything we do,” is one of our mottos. That means that the highest quality of people will seek out the highest quality ingredients and deliver the highest quality of service
About Ocean Prime
Ocean Prime is a modern American supper club that serves prime fish, prime steaks, award-winning wines and handcrafted cocktails in a captivating atmosphere with timeless elegance and genuine hospitality. Guests enjoy live music in the Blu Lounge piano bar along with al fresco dining on the outdoor terrace. Inspired by Mitchell’s Ocean Club, which Cameron Mitchell Restaurants opened in 2006 in Columbus, Ohio, Ocean Prime first opened in 2008 in Troy, Mich. The restaurant has since expanded to 10 locations nationwide in Atlanta, Dallas, Denver, Indianapolis, Philadelphia, Phoenix, and Orlando and Tampa, Fla. Future locations are planned to open in Beverly Hills, Calif., in fall 2014 and New York City in spring 2015. For more information, please visit www.ocean-prime.com.
About Cameron Mitchell Restaurants
Founded by Cameron Mitchell in 1993 in Columbus, Ohio, Cameron Mitchell Restaurants LLC now operates 20 restaurants under ten different concepts including Cameron’s American Bistro, Cap City Fine Diner & Bar, Hudson 29 Kitchen + Drink, M, Marcella’s, Martini Modern Italian, Mitchell’s Ocean Club (Ocean Prime), Molly Woo’s Asian Bistro, The Pearl and Cameron Mitchell Premier Events in Columbus. Cameron Mitchell Premier Events also oversees two venues in Columbus, The Darby House and The Ivory Room at Miranova. The Ocean Prime concept has ten locations in Arizona, Colorado, Florida, Georgia, Indiana, Michigan, Ohio, Pennsylvania and Texas. An eleventh location in Beverly Hills, Calif., will open in fall 2014. Another new CMR concept, The Barn at Rocky Fork Creek, will open in Columbus, OH in September 2014. The Rusty Bucket Restaurant & Tavern, a sister company of CMR, currently operates 16 locations in Ohio, Michigan, Indiana, and Florida. Cameron Mitchell and the various concepts have received numerous culinary, leadership, entrepreneur, community service and readers’ choice awards. For more information on Cameron Mitchell Restaurants, please visit www.cameronmitchell.com.