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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.

Chef Steve Ackner

Executive Chef Steve Ackner

Steve Ackner brings passion and creativity to his role as Executive Chef of Ocean Prime PhiladelphiaA Michigan native, Ackner grew up near Detroit and, at an early age, began to appreciate its burgeoning restaurant scene. His culinary journey started at an Italian restaurant in his hometown of Lake Orion.

In 2013, Ackner joined the Ocean Prime team on the line in Troy and has since risen rapidly through the ranks. His career with Ocean Prime has taken him to Manhattan, back to Michigan, up to Boston, down to Florida, and now to Philadelphia. Ackner prides himself on holding his team to high standards, while also exhibiting relentless positivity. 

When Ackner is not creating excellent culinary experiences in one of Philadelphia’s largest scratch kitchens, you can find him watching college sports, enjoying a video game, or heading out to check out other great restaurants in his adopted city.


Jerome Jones, General Manager, Ocean Prime Philadelphia

General Manager Jerome Jones

Originally from Bay Area, California, General Manager Jerome Jones is a day one associate at Ocean Prime Philadelphia. Jerome’s career in hospitality wasn’t always planned, he just fell into it starting as a busser, and since has held every Front of House position and even a few positions in the kitchen. Having a long list of previous jobs, Jerome has been with Cameron Mitchell Restaurants since 2013. Jerome has credited the associate focused culture CMR has as the reason he loves working in the company and believes that if you take care of your associates and keep them happy, that energy will essentially transfer to guests. Jerome’s advice to anyone looking at a career in hospitality is to always remember we are ladies and gentlemen taking care of ladies and gentlemen. Jerome has learned many lessons during his professional career, but the lesson that stands out the most is to listen more than he speaks and to never change who he is because that is what got him to where he is today. When not at the restaurant, you can find Jerome travelling, dining out, or exploring his interest in music management.







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