Oceanaire Seafood Room at Westin Galleria Dallas has new chef Aaron Valimont

by PegNews wire

DALLAS — The Oceanaire Seafood Room, located in the newly re-imagined Westin Galleria Dallas, welcomes the arrival of new executive chef, Aaron Valimont. Jeff Bowman, proprietor of The Oceanaire Seafood Room, believes Chef Valimont will be a valuable new asset to the restaurant.

“We are excited to welcome Chef Valimont to The Oceanaire,” Bowman said. “With his vast knowledge of seafood, his extraordinary culinary skills, and attention to guest service, he is the ideal choice to head the kitchen at The Oceanaire.”

Chef Valimont began his culinary career in Tacoma at The Lobster Shop, later working under Executive Chef Will MacNamara at Seattle's Washington Athletic Club before taking his knives to the TPC Snoqualmie Ridge Golf Club. He then trained under Food and Wine "Best New Chef" Gordon Naccarato, opening The Pacific Grill in Seattle first as sous chef and ultimately being promoted to Pacific Grill’s executive chef.

“In addition to providing our guests with the finest and freshest seafood and beef along with absolutely the best accompaniments and skilled preparation, it is of the utmost importance to me that we give our Oceanaire guests excellent value for their dining dollars,” said Valimont, an Eastern Washington native who cut his teeth in the restaurant business in the South Puget Sound area.

When not in the kitchen, you will find the chef talking to dining guests about everything from cocktails to dessert, as his ultimate goal is to provide a dining experience that is above and beyond guests’ expectations.

“Each day is a culinary adventure as we create our menu with the fresh seafood the market provides while emphasizing the simplicity of seasonal preparations, regionally inspired dishes and generous portion sizes,” Chef Valimont said. “In addition, our seasoned wine stewards will help select the wine that best compliments our guest’s meal.”

Valimont's time at The Pacific Grill enamored him to the industry and developed his reputation as a well respected individual who stresses the importance of using sustainable foods and approved selection method. Since coming to Dallas, Valimont reports that he is already becoming involved in sharing his time and expertise to various community groups.

Source: Oceanaire