If you’re a fan of Top Chef on Bravo, you are going to love this. On Tuesday, May 25th we will be hosting a unique dinner experience with Top Chef alum, Katsuji Tanabe, and Oceanic’s Executive Chef, Tim Lyons.
Dinner will include a collaborative dinner experience with a 5-course menu, along with wine pairings for each dish for $125 per person. Each Chef will present their dish, and wines will be presented by Katsuji Tanabe.
Spend the evening with us, eating delicious food, drinking wine, and meeting these talented Chefs.
Reservations must be made by table, by calling the restaurant at 910.256.5551
Top Chef Dinner Series
5-Course Chef’s Dinner with wine pairings
Tuesday, May 25, 2021
Oceanic Restaurant, Second Floor
Dinner Starts at 6:30pm
Chef Katsuji Tanabe will be cooking up and sharing some dishes from his competitions on Bravo TV series, Top Chef, while Executive Chef, Tim Lyons will be showcasing his creativity with unique dishes for the evening’s event.
Seating is limited as tables will be socially distanced, and bookings must be purchased by table.
Bravo TV Top Chef and LM Restaurants, Culinary Innovation
Born and raised in the heart of Mexico, the son of a Japanese father and a Mexican mother, Katsuji Tanabe has worked inside LA’s most acclaimed kitchens, from the four-star Bastide Restaurant to Beverly Hills’ Mastro’s Steakhouse.
Tanabe owns MexiKosher Restaurant, the first authentic Kosher Mexican restaurant in Los Angeles and arguably the first of its kind in the entire United States. He opened Barrio in Chicago in 2017, an upscale Mexican Restaurant.
Tanabe is proud to serve his community as a personal mentor and celebrity representative for Jewish Big Brothers & Big Sisters, Los Angeles, where he happily offers his time and expertise for fundraising and volunteer drives for the group, as well as regularly working alongside the children that the group supports teaching healthy eating and cooking alternatives. After competing on Top Chef season 12 in Boston, Top Chef Mexico, and Top Chef Charleston, Tanabe admits he’s addicted to the rush of the competition and is eager to prove he has what it takes to bring home the title.
Katsuji Tanabe is currently the lead for Culinary Innovation for the LM Restaurant family of brands.
Chef Tim Lyons has been the culinary lead at Oceanic for the last 2 years following the reopening after Hurricane Florence. Over the last two years, he has made a transformation to the menu for Oceanic Restaurant, bringing innovative dishes, and cooking techniques to our culinary team.
Chef Lyons passion for cooking began at a young age, finding inspiration from talented Chefs, including his brother-in-law, Roland Gaujac from Lyon, France. Tim enjoys cooking with the seasons, incorporating local and seasonal product for the area he resides in, bringing the freshest catch, and flavors to his recipes. He is constantly exploring new flavors and ingredients, and cooking techniques to incorporate new dishes to Oceanic’s menu, or showcasing his talent during culinary events in the surrounding areas.
Prior to working as Executive Chef of Oceanic, Chef Tim Lyons was the Executive Chef and Owner of Blu Seafood and Bar, a restaurant voted best seafood restaurant eight years in a row by Greg Cox, of the News & Observer.
Chef Tim has won a number of awards and accolades, including Best Dish in the Taste of Wrightsville Beach in 2019, and Runner up Best Chef in Durham 2010.
When Tim is not in the kitchen cooking at home or at Oceanic, you can find him spending time with his son, Jack, or out surfing the waves in Wrightsville Beach.