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 David Vilchez
Born in Los Angeles, California but raised in San Antonio, Texas, Chef David Vilchez grew up in his grandmother’s kitchen intrigued by the technique that went into preparing the delicious, homecooked meals served at the family table. As a teenager, Vilchez would watch Chef Emeril Lagasse whip up gourmet dishes on his cooking show and quickly learned they both shared the same passion. It was both his grandmother's home cooking and Chef Emeril’s on-air demonstrations that served as the catalyst for pursuing his dream as a chef.
In search of professional training, Vilchez enlisted in the United States Navy at the age of 17, where he underwent extensive training to become a culinary specialist on deck. Not only was he responsible for all aspects of the dining experience on board, but most importantly for maintaining the morale of the sailors through homecooked meals. This experience taught him the basics of cooking for large groups of people and the discipline required to be in the military.
Yearning to expand his passion beyond the sea and back on the mainland, he left the Navy and returned to Los Angeles in 2002, where he focused on fulfilling his life-long dream of becoming a restaurant chef. Vilchez enrolled at Le Cordon Bleu and was introduced to the European style of cooking through in-depth training at the Los Angeles Country Club by Chef Christian Reber. Vilchez held a number of chef positions at notable LA restaurants before taking the helm at Ocean Prime Beverly Hills. A firm believer that a well-balanced dish is the best dish, Vilchez will continue to focus on allowing ingredients to shine, focusing on serving the pristine seafood and highest quality of meats.
General Manager Greg Sage
With more than 21 years in the hospitality industry, the energetic Greg Sage has been an integral part of the OCEAN PRIME family since 2008, overseeing openings in Troy, Denver, Atlanta and Indianapolis.
For Greg, genuine hospitality is an innate part of his personality and it was Cameron Mitchell’s philosophy that drew him to OCEAN PRIME. He felt that Cameron’s vision and commitment to creating an exceptional dining experience aligned with his own philosophy. Prior to beginning his career with OCEAN PRIME, Greg spent time in managing restaurants and nightclubs in Atlanta and south Florida.
A New York City native, Greg is happy to have made Los Angeles his home and enjoys spending his spare time attending concerts, going on cruises, and honing his skills as a photographer.
Sales & Event Manager Korina Galvez
A Los Angeles native, Korina Galvez was exposed to the hospitality industry as a young girl in her parents’ restaurant. For 10 years, she was immersed in all aspects of operating a restaurant which ignited her passion and served as a foundation for her forthcoming career. Confident that the hospitality industry was where she belonged, she began her career in private event sales.
Korina began her path as the Private Event Coordinator at RockSugar in Century City. It was here that she learned the basics and learned the true importance of producing memorable experiences for guests.
Yearning to expand her appetite for the industry, Korina joined the Ocean Prime Beverly Hills team as the Sales and Event Manager in 2017. Korina handles every detail in the planning process to make events as stress-free and enjoyable as possible. With a devoted team of creative associates and management alongside her, she is dedicated to the guest experience at Ocean Prime, executing events at the highest caliber and delivering genuine hospitality.
When Korina is not working, she enjoys traveling and experiencing the diverse restaurants and cuisines that Los Angeles has to offer.