The Oceanaire Seafood Room, located at 400 J Street in downtown San Diego, has hired new Executive Chef Adam Gunderson to its San Diego location, bringing with him a new, dynamite menu full of bold flavors, local ingredients and some of the freshest seafood in the city. Originally from Minnesota, Gunderson offers a unique style of cooking combining his Nordic heritage, French techniques, and American Regional cuisine for the historic Gaslamp District.
“I enjoy using local produce in every dish and really highlighting full and bold flavors at every opportunity,” said Gunderson. “Growing up in Minnesota helped me appreciate nature during every season; but with all the exciting and fresh produce grown throughout spring and late summer, this is my favorite time of year to be a Chef.”
As Executive Chef, Gunderson will oversee the restaurant’s kitchen staff, daily culinary preparation of sustainable seafood delicacies, and bring innovative dishes to current menu features daily. He has already brought new signature items such as first of the season Alaska Halibut with a Morel Mushrooms, English Pea Puree with Black Garlic Olive Oil, as well as Foie Gras preparation changing weekly, and a seasonal dessert menu.
No stranger to The Oceanaire, Gunderson has previously served as the concept’s Sous Chef in Minneapolis, opened the Hackensack, NJ location as Executive Sous Chef, and most recently served as the Executive Chef in Denver. Known for his passion and approach to the growing trend of ultra-fresh seafood, he strives to offer the best seafood in the city paired with the restaurant’s world-class service.
For more information about The Oceanaire, visit theoceanaire.com or call (619) 858-2277.
