Jason Shelley | Source | Corporate Chef of Ocean Prime at Cameron Mitchell Restaurants

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Jason Shelley

Corporate Chef of Ocean Prime at Cameron Mitchell Restaurants
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Jason Shelley started his journey with Cameron Mitchell Restaurants (CMR) in 2004 as a middle station line cook at Mitchell’s Ocean Club, the original Columbus, OH restaurant that inspired Ocean Prime. Now, 21 years later, Shelley has been promoted to Ocean Prime Corporate Chef.

Working in the hospitality industry since his college days at The Ohio State University, Shelley brings over two decades of deep expertise to his new role. Throughout his time with CMR, Shelley has led the kitchens of Ocean Prime from coast-to-coast, bringing his unique perspective, passion for cooking and commitment to authenticity to CMR kitchens across the nation and playing a pivotal role in helping the concept evolve from a Pan-Asian eatery to the dynamic seafood and steakhouse destination guests enjoy today.

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  • Expert Tips for Perfectly Cooked Crab Legs and Fresh Fish Selection
    Jason advises thawing crab legs in the fridge to retain flavor and recommends steaming to maintain sweetness. "Avoid overcooking as crab legs are pre-cooked." For fresh fish, look for shiny eyes, bright red gills, and firm flesh. Ask fishmongers about delivery dates and recommendations. These tips ensure delicious seafood dishes and the freshest fish selection.
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