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 Roman Rodriguez
Roman Rodriguez strives to go above and beyond in the kitchen and continually educate himself on the latest culinary trends and techniques.
Rodriguez decided he wanted to pursue cooking at a professional level after starting his first job in the restaurant industry in 2003. He attended the Arizona Culinary Institute before joining the Cameron Mitchell Restaurants team in 2009.
Rodriguez began as a sous chef at Ocean Prime Scottsdale. He then served as the lead trainer on the opening team of the Beverly Hills location. In 2014, Rodriguez moved to Denver to become the sous chef before his current position as executive chef.
The most valuable lesson Rodriguez has learned in his professional career is to always take responsibility for one’s work. He advises those who want to go into the restaurant industry to continue learning and to always keep an open mind.
His favorite dish at Ocean Prime is the Sonoma Goat Cheese Ravioli. Outside of the kitchen, Rodriguez enjoys fishing, hiking and snow sports. He resides in Denver.
General Manager Heather McCormick
Heather McCormick brings extensive experience in the restaurant and hospitality industry to her role at OCEAN PRIME Denver.
Prior to joining OCEAN PRIME in 2011, Heather held management positions at Sullivan’s Steakhouse, Great Northern Tavern, Brook’s Steak House & Cellar, and Shanahan’s Steakhouse.
A native of Wellington, Kansas, she now lives in Denver with her husband and enjoys dining out and staying current on her food and travel shows. McCormick also enjoys running and has completed two Chicago marathons.