Kanaloa Seafood has welcomed their latest “catch” to the kitchen, Executive Chef William Ouderkirk. Chef William brings an extensive culinary background to Kanaloa, from kitchens in Canada, the UK and Greenwich, Connecticut, to ships sailing around the globe. Chef William’s cooking style and understanding of farm-and-ocean-to-table cuisine brings a new level of talent to the Kanaloa kitchen, and will help position their restaurants in both Santa Barbara and Oxnard within the emerging culinary scene on the Central Coast.
“We are excited to welcome Chef William to our Kanaloa family,” shared Randee and Don Disraeli, owners of Kanaloa Seafood. “His expertise and passion for local and sustainable ingredients is the perfect match for us, and we’re eager for our guests to enjoy some of his fresh new takes on our seafood classics!”
While Kanaloa’s signature menu items like their fish tacos and sandwiches will remain the same, guests can look forward to some of Chef William’s new additions to the menu, including Baby Bass Fritters, Mooring Ball Cioppino with sea bass, clams, mussels, salmon, crab in a rich spicy shellfish broth, served with garlic bread, and Ethiopian Spiced Crispy Tofu Poke with jicama-cucumber salad, avocado, radish, and pickled ginger over sushi rice. Chef William invites the community to experience the new flavors of his fresh take on Kanaloa’s cuisine as he rolls out his new menu this month. Kanaloa Seafood is located at 715 Chapala Street and 251 Lombard Street in Oxnard. Visit kanaloaseafood.com.