Benjamin Erjavec Executive Chef and Operating Partner The Oceanaire Seafood Room Originally from Cleveland, Ohio, Ben Erjavec began cooking at a local marina at age 16. “I grew up fishing on Lake Erie,” he says. “I loved cooking every fish we caught, whether it was walleye, perch and steelhead from the lake or largemouth bass from local ponds.” After studying at Pennsylvania Institute of Culinary Arts in Pittsburgh, Erjavec moved up through the ranks of such establishments as A Taste of Excellence in Parma, Ohio; Blue Tip Grille in Mentor, Ohio; and The Pinehurst Resort and Country Club in North Carolina. He joined The Oceanaire in Baltimore as executive sous chef when it opened in November 2005, and was promoted to executive chef and operating partner in January 2007. “At The Oceanaire, our seafood is flown in fresh every day,” says Erjavec. “Having product like that to work with is a great inspiration.” He counts French, American and Asian culinary traditions among his influences.