Oceans, a locally and globally inspired seafood restaurant, was founded by Vancouver’s 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.

ABOUT TOPTABLE GROUP

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.

EXECUTIVE CHEF

ANDY KITKO

With a storied career working in some of the country’s 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 Francisco’s 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 York’s Estiatorio Milos, where he truly found his passion for executing a seafood-focused menu with a simplistic approach.

At Oceans, Kitko believes that the kitchen is the soul of the restaurant. He leads the culinary team in creating elevated yet approachable dishes that highlight locally and globally sourced seafood paired with seasonal produce.

ANDY KITKO, EXECUTIVE CHEF

With a storied career working in some of the country’s 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 Francisco’s 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 York’s Estiatorio Milos, where he truly found his passion for executing a seafood-focused menu with a simplistic approach.

At Oceans, Kitko believes that the kitchen is the soul of the restaurant. He leads the culinary team in creating elevated yet approachable dishes that highlight locally and globally sourced seafood paired with seasonal produce.

THOMAS YAGODA,
RESTAURANT DIRECTOR

A native New Yorker with years of experience in some of the city’s most notable restaurants, Thomas Yagoda has worked alongside a number of celebrated chefs to successfully execute daily operations. Yagoda began his professional career as editor for the biannual arts and culture magazine, Dossier Journal, but became drawn to the fast paced nature of the hospitality industry, which led him to become a server at Bobby Flay’s Southwestern hotspot, Mesa Grill. His natural ability to lead was quickly recognized by Chef Flay, who appointed him as General Manager. Later, Yagoda moved on to become the General Manager of Bar Americain, the famed chef’s sprawling midtown American Brasserie, followed by Flay’s latest NYC concept, Gato, as Director of Operations.

After ten outstanding years with Flay, Yagoda took on the role of Director of Restaurant Operations for The Chapman Group overseeing popular venues including Red Rooster Harlem, Ginny’s Supper Club, and Num Pang Kitchen. With this remarkable portfolio of restaurants and talented front-of-house staff, Thomas helped build highly motivated teams and memorable dining experiences.

As Restaurant Director for Oceans, Thomas continues to share his love of hospitality with guests and staff alike. His leadership and industry knowledge can be seen and felt in every aspect of the dining experience as he looks forward to welcoming guests for a genuine and authentic taste of Oceans.

THE TEAM

 

AZIZ BANCE
CHEF DE CUISINE

A graduate of the Institute of Culinary Education, Aziz has honed his trade at destination-driven New York restaurants such as The Ainsworth, Gansevoort Park Hotel, STK, and Eleven Madison Park.

As the former Executive Chef of Paige Hospitality Group’s Ainsworth brands in Midtown and Chelsea, Aziz led the back-of-house team and put his indelible touch on classic American fare favorites.

YAUMAN KIRANA
SUSHI CHEF

Growing up, Yauman Kirana knew at a very young age that he would one day become a sushi chef. Today, with more than fifteen years in the business, Yauman has honed his craft to become an accomplished sushi chef with several leading restaurants from small Ginza-styled eateries to renowned Asian restaurant groups. With his team, Yauman creates inspired sushi delicacies from whole fish sashimi to innovative rolls.

JENNIFER COSTA
PASTRY CHEF

After training at the prestigious Johnson & Wales, Jennifer discovered her love for classic French pastries working under the tutelage of Michel Roux at the iconic Waterside Inn.

Jennifer has honed her craft in Executive Pastry Chef roles at top tier restaurants such as The Lodge at Torrey Pines in La Jolla, Centrolina in Washington, DC, and The Breslin Bar in New York.

JULIE VAN ZANT
BEVERAGE DIRECTOR

Julie is an established food and beverage professional with an extensive knowledge base of wine and spirits and a natural ability for extending the highest levels of guest service excellence.

Julie earned her pedigree at the likes of The Mandarin Oriental New York as Wine Buyer, Sommelier and Beverage Manager and The Mark Hotel & Restaurant by Jean-Georges as its Wine Director.

BRIAN QUIGLEY
RESTAURANT MANAGER

Brian’s commitment to guest service excellence makes him truly a leader amongst his front-of-house teams whether it’s behind the bar or in the midst of the dining room. With a keen sense of operations from notable New York restaurants such as Red Rooster, The Smith Nomad and Pok Pok, Brian’s management skills have proven him well in overseeing multimillion dollar food and beverage programs.

SHANE ANTHONY
RESTAURANT MANAGER

With an undeniably charismatic and warm personality, Shane is a genuine professional who welcomes guests with a true passion for hospitality. His Maitre D’ experiences with Red Rooster Harlem, The Standard Grill, and Narcissa have honed his front-of-house skills as a leader and consummate host.

PRESTON TRITES
BAR MANAGER

Preston takes the world of spirits and cocktails seriously behind the Oceans’ bar. As the seafood-centric restaurant’s Bar Manager, his deep knowledge is as vast as his guests’ preferences and their love for cocktails and modern interpretations of the classics. His passion for the craft of spirits is evident on his ever-changing seasonal cocktail list that runs the gamut from Amaros to Whiskeys.

CHEF DE CUISINE

AZIZ BANCE

A graduate of the Institute of Culinary Education, Aziz has honed his trade at destination-driven New York restaurants such as The Ainsworth, Gansevoort Park Hotel, STK, and Eleven Madison Park.

As the former Executive Chef of Paige Hospitality Group’s Ainsworth brands in Midtown and Chelsea, Aziz led the back-of-house team and put his indelible touch on classic American fare favorites.

SUSHI CHEF

YAUMAN KIRANA

Growing up, Yauman Kirana knew at a very young age that he would one day become a sushi chef. Today, with more than fifteen years in the business, Yauman has honed his craft to become an accomplished sushi chef with several leading restaurants from small Ginza-styled eateries to renowned Asian restaurant groups. With his team, Yauman creates inspired sushi delicacies from whole fish sashimi to innovative rolls.

PASTRY CHEF

JENNIFER COSTA

After training at the prestigious Johnson & Wales, Jennifer discovered her love for classic French pastries working under the tutelage of Michel Roux at the iconic Waterside Inn.

Jennifer has honed her craft in Executive Pastry Chef roles at top tier restaurants such as The Lodge at Torrey Pines in La Jolla, Centrolina in Washington, DC, and The Breslin Bar in New York.

RESTAURANT DIRECTOR

THOMAS YAGODA

A native New Yorker with years of experience in some of the city’s most notable restaurants, Thomas Yagoda has worked alongside a number of celebrated chefs to successfully execute daily operations. Yagoda began his professional career as editor for the biannual arts and culture magazine, Dossier Journal, but became drawn to the fast paced nature of the hospitality industry, which led him to become a server at Bobby Flay’s Southwestern hotspot, Mesa Grill. His natural ability to lead was quickly recognized by Chef Flay, who appointed him as General Manager. Later, Yagoda moved on to become the General Manager of Bar Americain, the famed chef’s sprawling midtown American Brasserie, followed by Flay’s latest NYC concept, Gato, as Director of Operations.

After ten outstanding years with Flay, Yagoda took on the role of Director of Restaurant Operations for The Chapman Group overseeing popular venues including Red Rooster Harlem, Ginny’s Supper Club, and Num Pang Kitchen. With this remarkable portfolio of restaurants and talented front-of-house staff, Thomas helped build highly motivated teams and memorable dining experiences.

As Restaurant Director for Oceans, Thomas continues to share his love of hospitality with guests and staff alike. His leadership and industry knowledge can be seen and felt in every aspect of the dining experience as he looks forward to welcoming guests for a genuine and authentic taste of Oceans.

BEVERAGE DIRECTOR

JULIE VAN ZANT

Julie is an established food and beverage professional with an extensive knowledge base of wine and spirits and a natural ability for extending the highest levels of guest service excellence.

Julie earned her pedigree at the likes of The Mandarin Oriental New York as Wine Buyer, Sommelier and Beverage Manager and The Mark Hotel & Restaurant by Jean-Georges as its Wine Director.

RESTAURANT MANAGER

BRIAN QUIGLEY

Brian’s commitment to guest service excellence makes him truly a leader amongst his front-of-house teams whether it’s behind the bar or in the midst of the dining room. With a keen sense of operations from notable New York restaurants such as Red Rooster, The Smith Nomad and Pok Pok, Brian’s management skills have proven him well in overseeing multimillion dollar food and beverage programs.

RESTAURANT MANAGER

SHANE ANTHONY

With an undeniably charismatic and warm personality, Shane is a genuine professional who welcomes guests with a true passion for hospitality. His Maitre D’ experiences with Red Rooster Harlem, The Standard Grill, and Narcissa have honed his front-of-house skills as a leader and consummate host.

BAR MANAGER

PRESTON TRITES

Preston takes the world of spirits and cocktails seriously behind the Oceans’ bar. As the seafood-centric restaurant’s Bar Manager, his deep knowledge is as vast as his guests’ preferences and their love for cocktails and modern interpretations of the classics. His passion for the craft of spirits is evident on his ever-changing seasonal cocktail list that runs the gamut from Amaros to Whiskeys.

SERVICE MANAGER

KRISTINA COLON

Kristina’s exuberant personality is a match made in heaven for the hospitality industry. As a graduate of the Culinary Institute of America, her foundation in Professional Studies, Culinary Arts, and Business Management has proven her well with key managerial positions with Charlie Palmer Collective, Aureole, and The Inn at Pound Ridge by Jean Georges. Her natural ability to train, mentor, and motivate a front-of-house team is exceptional for her years in the industry and sets a precedent for her Oceans colleagues in the pursuit of excellence.

ABOUT TOPTABLE GROUP

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.

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.