Restaurant Team

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 Jeremy Mattson

Garnering more than 17 years of experience in the restaurant and hospitality industry, including eight years as an executive chef, Mattson joined the Cameron Mitchell team in 2003. He held a variety of positions before joining the OCEAN PRIME culinary team in July 2011.

With experience from line cook to executive chef, he has trained more than 25 sous chefs and won several honors including Ruth’s Chris Hospitality Group’s “Executive Chef of the Year,” and a nomination for Cameron Mitchell Restaurants’ “Sous Chef of the Year.”

Originally from Lansing, Michigan, Mattson currently resides in Orlando with his wife and three sons. In his leisure time, he enjoys being with his family, playing hockey, discovering new music and collecting vinyl records.

 

General Manager Michael Kopoian

Boasting more than 25 years in the restaurant and hospitality industries, Michael Kopoian brings passion and strong leadership to his role at OCEAN PRIME Orlando, where he is an operating partner as well as General Manager. Originally from Rhode Island, Kopoian found his place in Orlando 20 years ago and has loved every minute since.

Kopoian joined the OCEAN PRIME team in October 2007. Kopoian began his career as a dining room manager and later earned the position of general manager at E-Brands where he was named “Manager of the Year” and was sought after as a manager lead trainer for seven restaurants across the United States.

When he’s not in the restaurant, he enjoys fishing, spending time with family, and attending concerts.

Happenings

Savor, Sip & Socialize

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