Ocean Prime Fort Lauderdale: Chef Charlie Tkacik on the Las Olas Waterfront Table
Meet the Chef · Fort Lauderdale
Meet the Chef at Ocean Prime Fort Lauderdale: Charlie Tkacik on the Las Olas Waterfront Table
A full-circle homecoming on the Intracoastal — the executive chef on the blackened snapper, the second-floor terrace at sunset, and seeing Fort Lauderdale from the water.
When Cameron Mitchell Restaurants brought Ocean Prime to the new Las Olas Marina in 2026, it planted the acclaimed seafood-and-steakhouse brand on one of South Florida's most coveted stretches of water — a two-story, 15,000-square-foot room on the Intracoastal, just off the Las Olas Bridge, with terraces on both levels and views across the isles toward downtown. Running the kitchen is Executive Chef Charlie Tkacik, who has spent five years with Ocean Prime across the country and found the Fort Lauderdale opening to be something more personal: a return to the city where he went to college a decade earlier. We sat down with him to talk about the dish to order first, the best seat in the house, and why he tells every visitor to see the city from the water.
"We bring together the polish and hospitality of a luxury steakhouse with the energy and lifestyle of South Florida."
A Full-Circle Homecoming
Tkacik's path to the Las Olas kitchen ran through Ocean Prime dining rooms across the country. Over five years with the brand, he built a résumé of opportunities that spanned the map — but the Fort Lauderdale announcement landed differently. He had attended university near here a decade earlier, and opening this restaurant meant coming back to the city that shaped him. "It was a full-circle moment for me," he says, "to open this restaurant near where I attended university a decade prior."
Ask what he is proudest of, though, and he does not point to a location or an opening. He points to the whole of it — the life the work has made possible. His answer is the career itself, success earned through honest hard work, and the ability to provide a good life for his family. It is a grounded reply from a chef whose profession is built on long nights and high standards, and it sets the tone for how he talks about everything else.
What to Order First
For a first visit, Tkacik has a clear favorite, and it is not the steak you might expect from the name. It is the blackened snapper. "The fish is sweet and tender," he says, "while the corn spoon bread and emulsion bring a lushness that complements the fish." The plate is finished with haricots verts, red onion, and roasted pepper — fresh, earthy notes that round the dish out. It is the kind of personal pick that tells you where a chef's own taste lives, beneath a menu built to impress.
Where to Sit, and When
Ask Tkacik for the best seat in the house and he does not hesitate: the second-floor terrace. It offers what he calls a best-in-class view — a luxurious vantage over the surrounding isles and downtown Fort Lauderdale — and it is at its finest at one particular hour. Come, he suggests, just as the sun is setting, when the light turns the Intracoastal gold and the city glows across the water.
Off the Clock
Away from the line, Tkacik's own cooking turns refreshingly plain. When nobody is watching, he says, he'll build a simple sandwich on fresh, crusty bread — either a turkey club with crispy bacon and juicy tomato, or a nicely seasoned coronation chicken salad. And at the end of a long service, his pour of choice is anything but plain: nothing satisfies like a crisp glass of bubbles, he says, and he is keen on a good Champagne.
He is also watching where the food is going. Asked about a trend he is genuinely excited by, he points to what his own team is chasing: clean, quality juices — not just fruit but vegetables too. His sous chef, he notes, has a beet-based recipe that has become a crowd favorite in the kitchen.
The Feeling That Matters Most
For all the waterfront polish, Tkacik measures the restaurant by something simpler: how a guest is treated. The goal, he says, is genuine hospitality delivered by great people — exceeding expectations with the food and the service while staying authentic professionals through it all. It is a standard rooted less in spectacle than in sincerity, the sense that the room's ambition is matched by the care behind it.
Beyond the Restaurant
A visit to Ocean Prime, Tkacik suggests, should come with a look at Fort Lauderdale itself — and his advice is specific. See the city through the water. Fort Lauderdale is known as the "Venice of America," he notes, and taking it in from the Intracoastal gives you a completely different appreciation for the place. It is a fitting recommendation from a chef whose own dining room sits right on that water.
As for the restaurant itself, he makes the case in terms of place as much as plate. What makes Ocean Prime special, he says, is that the energy of the city is captured in the experience — the polish and hospitality of a luxury steakhouse brought together with the energy and lifestyle of South Florida. The aim is for guests to leave feeling they experienced a little bit of the region, and not just a meal.
Ocean Prime Fort Lauderdale — At a Glance
- Executive Chef
- Charlie Tkacik
- Cuisine
- Seafood & steakhouse — modern American fine dining
- Restaurant group
- Cameron Mitchell Restaurants (CMR)
- Setting
- Two-story waterfront room at Las Olas Marina, on the Intracoastal
- Address
- 171 Las Olas Circle, Fort Lauderdale, FL 33316
- Signature dish
- Blackened snapper with corn spoon bread
- Best seat
- Second-floor terrace at sunset
Plan Your Visit
Ocean Prime Fort Lauderdale serves lunch and dinner on the Intracoastal at Las Olas Marina, with a chef-curated seafood-and-steak menu, handcrafted cocktails, a Wine Spectator–honored wine list, and terraces on both levels. Reserve a table to plan your visit.
Reserve a TableFrequently Asked Questions
Who is the executive chef at Ocean Prime Fort Lauderdale?
Charlie Tkacik is the executive chef at Ocean Prime Fort Lauderdale. He has spent five years with Ocean Prime across the country, and the Fort Lauderdale opening was a homecoming to the city where he attended university a decade earlier.
What should I order on my first visit to Ocean Prime Fort Lauderdale?
Chef Tkacik recommends the blackened snapper — sweet, tender fish paired with corn spoon bread and emulsion for lushness, finished with haricots verts, red onion, and roasted pepper for fresh, earthy notes. It is his personal favorite.
What kind of food does Ocean Prime Fort Lauderdale serve?
Ocean Prime is a seafood and steakhouse from Cameron Mitchell Restaurants, serving an elevated, chef-curated menu of prime steaks and fresh seafood alongside signature handcrafted cocktails and a Wine Spectator–honored wine list.
Where is Ocean Prime Fort Lauderdale located?
Ocean Prime Fort Lauderdale is located at 171 Las Olas Circle, on the Intracoastal Waterway at the Las Olas Marina by the Las Olas Bridge. The two-story, 15,000-square-foot restaurant has outdoor terraces on both levels.
What is the best seat in the house at Ocean Prime Fort Lauderdale?
According to Chef Tkacik, the best seat is on the second-floor terrace, which offers a best-in-class view of the surrounding isles and downtown Fort Lauderdale. He suggests coming just as the sun is setting.
How do I make a reservation at Ocean Prime Fort Lauderdale?
You can reserve a table through the Ocean Prime Fort Lauderdale location page at ocean-prime.com. The restaurant serves weekday lunch and dinner nightly, plus weekend brunch, on the Las Olas waterfront.
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