Rick Kimmes


Rick Kimmes, a Red Wing, MN native, sparked his interest in cooking working alongside his family at their hometown restaurant. He attended both the University of Wisconsin Stout's Hotel and Restaurant Management program, and the highly celebrated Culinary Institute of America in New York. Rick interned at Walt Disney World, held positions at The Greenwich Country Club, and later as Sous Chef at The Round Hill Country Club, before returning to Minneapolis were he landed in the kitchen at The Minikada Country Club. In 1995, Rick joined the late, great Pronto Ristorante as sous chef before taking a chef / Food & Beverage position at Oak Marsh Golf Course.

Rick was lured to The Oceanaire in early 1999 and was promoted to Executive Chef in 2000. He is consistently earning The Oceanaire Seafood Room high-water marks by the critics and public alike, as well as setting the gold standard for fresh seafood in the upper mid-west. Rick's cooking leans to fresh Midwest ingredients used with international flair.