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.

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.

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.