CULINARY
LOCALLY
SOURCED
Oceana Coastal Kitchen’s executive chef
embraces seasonal ingredients in his
culinary creations.
Steven Riemer, executive chef of Oceana Coastal Kitchen
Steven Riemer is not new to the Southern
California restaurant scene: He spent years
working at The Ritz-Carlton, Laguna
Niguel and The Lodge at Torrey Pines
before becoming executive chef of Oceana
Coastal Kitchen, which specializes in
California coastal cuisine at Catamaran
Resort Hotel and Spa. Those regional
roots are reflected in Riemer’s emphasis on
seasonal ingredients from local suppliers,
making Oceana a go-to choice for experi-
encing the fresh flavors of San Diego in a
scenic setting right on Mission Bay.
Mission: Beach! magazine: How
has the menu at Oceana Coastal Kitchen
evolved over the years?
Steven Riemer: When I first began
my career, most restaurants focused on tech-
nique and the exotic. Sauce is what made a
dish special. At Oceana Coastal Kitchen, we
start with the freshest local ingredients, and
then focus on letting the authentic flavors of
the seasonal produce and proteins play the
largest role in a dish. Sauce is still import-
ant, but only as a component—the way a tie
works with a jacket.
MB: Your menu takes a playful
approach to classic dishes and emphasizes
locally sourced ingredients. Why is that
At Oceana Coastal Kitchen, the steaks (left) come from cattle raised in California, and the seasonal cuisine is paired with bay views (right).
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