Executive Chef Eugenio Reyes

Peering through the dishwashing station just weeks after moving to Ohio from Mexico City without knowing a word of English, Eugenio Reyes dreamed of one day being able to prepare meals for restaurant guests. During his time as a dishwasher at Mitchell’s Steakhouse, he never imagined that he would rise through the ranks and one day become executive chef of a fine-dining restaurant in Midtown Manhattan.

After eight months as a dishwasher, Reyes moved to the salad station, then gained his first leadership experience as a kitchen supervisor. He worked his way up to sous chef at Mitchell’s Ocean Club in Columbus, Ohio, and received Cameron Mitchell Restaurants’ Sous Chef of the Year award in 2010. He then spent time as executive sous chef at Ocean Prime Dallas and climbed the ranks to become executive chef in Dallas thereafter. After successfully opening Ocean Prime Beverly Hills in 2014, he was named the company’s Executive Chef of the Year.

Chef Reyes credits his nearly two-decade career with Cameron Mitchell Restaurants for helping him discover his passion, and he loves working for a company that truly cares about its associates. Staying true to this philosophy, Reyes has been an integral part of employee development across the country, traveling to Michigan, Indianapolis, Atlanta and Dallas to lead kitchen training.

Although he moved to the United States in 1996, Reyes continues to celebrate his Mexican heritage and enjoys combining traditional Mexican flavors with American twists. Even when he is not in the Ocean Prime kitchen, he enhances his cooking skills by reading cookbooks, experimenting in the kitchen and watching the Food Network.

General Manager Kevin Flannery

A Certified Sommelier and Specialist of Wine and Spirits, Kevin Flannery brings a keen eye for service, over ten years of experience in high end restaurants and an educated taste for food and beverage to his new role as General Manager of OCEAN PRIME New York. He has a rich history serving as a General Manager of other fine dining concepts before moving to New York to join the Ocean Prime family.

Kevin’s love of the industry began at the age of 19 when he became enamored with the rhythm of the kitchen while working as a dishwasher. However, he quickly rose through the ranks earning the position of GM. Kevin became a Certified Sommelier in 2008 and a Certified Specialist of Wine & Spirits in 2012.

Kevin’s experience and knowledge lends itself well to the New York City guests and to OCEAN PRIME. As a hands-on General Manager, he enjoys walking the floor of the restaurant and talking to guests. Behind the scenes, he sees himself as a leader to his staff, taking on the great responsibility of making their day, and works to ensure that everyone loves their jobs as much as he does his own! When not exploring his new city, Kevin can be found playing the guitar, drinking wine or enjoying OCEAN PRIME’S Teriyaki Salmon or signature sushi Prime Roll, his two favorite menu dishes.

Sales & Event Manager Sarah Dalzell

Originally from Red Hook, New York, Sarah’s journey in the industry started at the age of 15, working for a family friend at the local ice cream shop. Throughout college, Sarah worked at a wedding venue where she cultivated her desire to help people create memorable experiences utilizing great food and hospitality. After graduating with a degree in hospitality from SUNY Plattsburgh, she began her career as the Assistant Food Service Director at Vassar College. After thriving at Vassar, her enthusiasm for events and eagerness to try something new took her to Dallas, Texas, where she began her journey as the Sales Manager for multiple concepts including Seasons 52 by Darden Restaurants, and Abacus, the flagship restaurant of Iron Chef Winner, Kent Rathbun. In August of 2015, she was excited to return to her New York roots, opening the New York City location of Ocean Prime as the Sales and Marketing Manager in 2015, where she has been encouraged to let her passion for detail, design, and guest satisfaction shine.