VIP Treatment is standard at OCEAN PRIME.
We pride ourselves on providing exceptional service. Our team members are “great people delivering genuine hospitality,” and it’s no accident that we put “people” first in our company motto. Heartfelt hospitality is our key to the consistently exceptional service you can expect at OCEAN PRIME. Our team will do everything possible to ensure our guests have a truly amazing experience.
Executive Chef Mitchell Brumels
After nearly three years leading kitchens at Ocean Prime outposts in Denver, Atlanta and Philadelphia and nearly two decades of extensive fine dining experience, Mitchell Brumels joins the Ocean Prime Boston team as Executive Chef. A graduate of the Culinary Institute of America (CIA), he has trained under world-renowned chefs and is active in the pursuit of furthering his mastery of the craft.
Prior to joining Cameron Mitchell Restaurants, Chef Brumels was executive chef for nine years at Vitale’s restaurants in Michigan, which was named “Italian Restaurant of the Year” four times by Dining Out magazine. Prior to Vitale’s, he spent two years as executive chef of the award-winning Italian restaurant Tre Cugini in Grand Rapids, Mich., which received “Restaurant of the Year” awards from On The Town magazine both years that he was running the kitchen.
Brumels entered the restaurant industry as a dishwasher at age 16 and quickly moved up in the kitchen. Always eager to learn, he took a job at a fine dining Italian restaurant to work under a CIA graduate. Seeing Brumels’ merit, the chef later encouraged him to also apply to the CIA. Listening to the chef’s advice, Brumels went to the famed New York culinary school and graduated top 10 in his class in 1999.
A true Michigander at heart, Brumels enjoys ice carving, fly fishing, the outdoors, and food.
General Manager Nicholas Foley
Boasting more than a decade of hospitality experience, Nicholas “Nick” Foley is excited to grow his career as the opening General Manager of Ocean Prime Boston.
A native Australian and grandson of successful hoteliers from Queensland, Nick enjoyed a brief stint as a semi-pro soccer player in Australia and New Zealand before embarking on his own journey in the hospitality business. Nick cut his teeth in the industry working as a general manager with Uno Chicago Grill shortly after moving to the United States in 2006. After three years of driving sales, managing staff and cultivating a warm, welcoming environment at Uno, Nick accepted a position with The Capital Grille. He spent nearly five years perfecting his operational skills before joining Del Frisco’s Restaurant Group as the opening manager of their Burlington, MA location.
Nick prides himself on furthering the success of the establishments he’s worked for, and links that success directly back to his innate sense of hospitality. He is passionate about giving back, and hopes to inspire his team to do something charitable each week. He has lived in Greater Boston for eight years, where he enjoys the friendly local culture and thriving sports scene.
Sales & Event Manager Rebecca Ouimette
Rebecca began her career with CMR in September 2015. She was part of the Ocean Prime Boston opening team as a Dining Room Manager, and stepped into the Sales and Event Manager role in August of 2016.