Chef Matt Mine is a graduate of the Pennsylvania Institute of Culinary Arts. After working as a line cook at Sienna, a fine dining restaurant in Pittsburgh, he packed his knives and headed west to the Rockies. At Fort Collins Country Club, Matt honed his skills as the Dining Room Chef, learning how to accommodate the requests of regular guests. Seeking greater challenges, Matt moved to Seattle. Drawn by the Pacific Northwest’s exuberance for local ingredients and fresh seafood, Matt found himself at Sazerac, Jan Birnbuam’s signature upscale Cajun restaurant in the Hotel Monaco.

In 2001 Matt joined The Oceanaire in Seattle, quickly working his way to a Sous Chef position. Advancing further within the company, he opened the Indianapolis Oceanaire as the Executive Sous Chef. Recognized for his tenacious and positive work ethic, Matt was given new responsibilities as The Oceanaire’s Support Sous Chef, traveling within the company to assist in coaching the future culinary leaders. In addition, he facilitated and refined the culinary training process during six new restaurant openings. He is now settled down at the Denver Oceanaire as the Executive Chef/Managing Partner. Matt’s cooking philosophy is centered on sourcing and using local ingredients and blending them with his knack for ultra-fresh seafood.

Not only does Matt have a passion for cooking, but he also has a passion for putting himself out there for good causes, locally and nationally. He has taken part in many fundraising events such as Flavors of Denver, Soup for the Soul, March of Dimes, and Chefs Up Front. And although he is originally from Pittsburgh, everything he has experienced since moving here, from the generosity and culture of the people to his two amazing Boxers, Hendrix and Clyde, it has made him a Denverite for life.

I’ve spent the past decade working with seafood at The Oceanaire, and the most important elements in sourcing fish are freshness and variety. Having a partner like Seattle Fish Company gives The Oceanaire a consistent and reliable source of fresh fish, and our customers love the variety we’re able to provide to them on a daily basis. – Matt Mine, executive chef at The Oceanaire in Denver, Colo.