We’ve expanded our private dining room options! Located across from the Pacific Ocean and steps from the Santa Monica Pier, Meat On Ocean offers customizable private dining options for social events, corporate meetings, birthday parties, anniversary celebrations, wedding parties and more.
PLAN YOUR EVENTI’m here to help you find the perfect space and plan your next event - for parties of 12 to 300. Call, text or email me today!
Janette prides herself as being someone who loves what she does and does what she loves. And she loves meat! Janette started her career as a hostess at Houston’s and progressed to various roles in Ruth’s Chris Steakhouse. After over 15 years of hands-on experiences at steakhouses and dedicating her career to Guest service, Janette was primed to lead the team at Meat On Ocean, joining as General Manager in January 2024. In Santa Monica, where over five million guests are welcomed each year, Janette shares not only a love for meat, but a passion for travel as well.
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Gio started building his culinary career by hand over three decades ago – quite literally, as a head baker. His journey continued as banquet chef at Maggiano’s for 10 years prior to joining the team at King’s Fish House. Gio held positions of increasing responsibility at multiple locations, including Executive Kitchen Manager at King’s Fish House – Calabasas for five years, before joining Meat On Ocean as Executive Chef in 2023. Raised in Los Angeles, Gio is naturally curious and thrives on new challenges. He enjoys spending quality time with his family and volunteers his time by gathering clothes and toys for those in need in El Salvador, where he was born.
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As a member of the Santa Monica Chamber and Santa Monica Travel and Tourism, planning and executing parties for Guests gives Trina daily motivation. Trina brings over 10 years of experience in sales and event planning, including event oversight at multiple Landry’s locations and concepts, managing events at Skates on the Bay in Berkeley and spending two years as Events Sales Manager at Water Grill South Coast Plaza. Trina loves connecting with Guests to make party planning easy and enjoyable for them. She’s excited to help you plan your next event!
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Our dry-aged meats are aged for 30, 45, 60, 90 and 120 days in a temperature / humidity-controlled room, lined with pink Himalayan salt bricks.
The result? Steaks with extraordinarily bold flavors and buttery textures. Check out the aging process in this video.
