Our Story

Oceano’s catering menus take a clean, fresh approach to Latin-American & Japanese style cooking. We start with seasonal farmers market ingredients and then focus on local & sustainably sourced seafood. Combining the bright, bold flavors of Latin American cuisine & recipes, with traditional Japanese Izakaya style fare, the result is a menu packed full of vibrant dishes that will transport you around the globe. Signature items include Hamachi Crudo, Shrimp Ceviche & Trio of Salmon, Tuna & Albacore Sliders. Modern takes on classic seafood dishes are what makes Oceano special, but our commitment to our guests and serving only the freshest, most delicious and inventive dishes is our passion.

Our Executive Chef, Carlos Lool was born in Guatemala & raised in Connecticut where he began working in the kitchen of a fine dining restaurant at the age of 15. He realized early that he had a love for food and service and was inspired by high quality culinary standards and creative cuisine.

After completing high school, he enrolled in Connecticut Culinary Institute, having graduated at the top of his class. Carlos went on to hone his culinary skills under Chef Wayne Nish, and worked his way up through the ranks of the kitchen. Carlos moved to the west coast shortly after to continue on his culinary path and he soon joined acclaimed Master Chef Nobu Matsuhisa at his namesake Michelin star restaurant, Nobu in Malibu. Under Chef Nobu’s mentor ship, Carlos meticulously learned Japanese cooking technique. He continued working for BLT restaurant group and was a crucial component of opening Bistro Laurent Tourondel (BLT) in Los Angeles, and here he perfected the art of the modern American steak house. From there, Carlos went on to join the SBE team and assisted Michelin star chef, Michael Mina, in opening XIV in Los Angeles. Soon after opening XIV, he was promoted within the SBE team to go on and become head Sous Chef of Katsuya in Hollywood. At Katsuya, he was again able to flex his Japanese culinary techniques, this time under aclaimed Chef Daniel Elmaleh. He later moved on to become Executive Chef of Fig & Olive.