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Jason Shelley on Modern Steakhouse Culture

Jason Shelley on Modern Steakhouse Culture

Ocean Prime Chicago chef sits down with #restaurantinc podcast.

Chef Jason Shelley has spent his entire hospitality career with Cameron Mitchell Restaurants, which launched in Columbus, Ohio, in 1993. Following stints as executive chef of Mitchell’s Ocean Prime restaurants in Columbus, Orlando, Philadelphia and Washington, D.C., he now finds himself as head of the group’s newest location in Chicago.

Is he up for the challenge in the country’s most steakhouse-centric city? He believes so as he says the sparkling new Ocean Prime Chicago—located in a beautiful new venue overlooking the Chicago River—is right at home among heavy hitters like Gibsons and Harry Caray’s.

What sets it apart is that Ocean Prime is a premium, seafood-forward concept, showcasing exciting offerings like blackened snapper, lobster mac and cheese, and the signature “smoking” shellfish tower that’s a dry ice-adorned, three-level assemblage of oysters, shrimp, lobster and crab legs.

We sit down with Chef Shelley during a new #restaurantinc podcast to talk about modern steakhouse culture, Ocean Prime’s big splash in the Windy City and more.

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