Oceanaire Orlando offers the perfect atmosphere for a special dinner. Each day fresh seafood is flown in from around the world. You won’t want to miss the Virginia stripped bass, the South African snapper, the Alaskan halibut, the Carribean lobster tail, the British Columbian king salmon or any of the other world renowned delicacies.

Executive chef Chef Garey Hiles trained at Disney’s Culinary Academy in Orlando. He apprenticed at The Grand Floridian Resort and Spa and studied with Disney’s elite culinary regime. After holding positions at Citrocos & The Coral Reef within Epcot, Garey was selected to work at Disney’s Victoria & Albert’s, central Florida’s only AAA 5 diamond and Mobil 4 star restaurant, and trained under Chef Scott Hunnel. After a stint in the US Virgin Islands as Executive Chef at Divi Corina Resort and Marina, Hiles moved to Atlanta and joined the Oceanaire Seafood Room where he ascended to Sous Chef.

The Oceanaire is as sleek as a 1930’3 ocean-liner and accomodates everything from private dining for up to 100 to a cozy, romantic table for 2. Whatever the occasion, you won’t be disappointed after an evening of culinary delight.

Awards:

• “Best Seafood Restaurant”
  Orlando Magazine
  – 2008
• “Best Seafood Restaurant”
  Orlando Magazine
  – 2009
• Orlando Sentinel Foodie Awards
  Voted “Best Seafood”
  – 2009
• “Best New Restaurant”
  Orlando Home and Leisure Magazine
  – 2007
• Orlando Sentinel Foodie Awards
  Voted “Best Chain Restaurant”
  – 2007

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