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Ocean Cut

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Chicago, IL

Food & Hospitality

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Work Culture at Ocean Cut

Our Story

David Flom and Matt Moore have added an elegant seafood concept to their growing restaurant portfolio that includes Chicago Cut Steakhouse and The Local Chicago. Inspired by the sea-to-table freshness of fine dining restaurants along the Mediterranean coast, Ocean Cut Chicago (20 W. Kinzie) brings an approach to seafood that is both elevated and innovative.

David Flom-Managing Partner
David Flom has more than 20 years of experience in the restaurant industry, serving as General Manager of some of the area’s best-known restaurant establishments, including Rosebud Steakhouse and Gabriel’s Restaurant. Under his direction, Gabriel’s earned the title of Chicago’s #1 Italian restaurant in a Zagat Survey and went on to earn the Wine Spectator Award of Excellence. David also spent time as the Vice President of Operations for the Aqua Restaurant Group (now called the Michael Mina Restaurant Group) in San Francisco.

Matthew Moore – Managing Partner
Matthew Moore has more than 25 years of experience in the restaurant and hospitality industry in his native Ireland as well as in England and the United States. Significantly, he has helped to helm some of the most successful steakhouse establishments in Chicago, including Smith & Wollensky and Rosebud Prime. For Moore, hospitality may be in his DNA: for more than a century his family has owned and operated the Mannions Pub in Balla, County Mayo, Ireland.

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