about kingfish

Akron’s Iconic Seafood Restaurant

Kingfish features the freshest seasonal specialties, crafted from regional American techniques. Our Southern flair brings forth a unique flavor profile that cannot be found at any other local seafood restaurant. We bring the Atlantic coastline to the greater Cleveland area, so our guests can leave their troubles at the door and step into a seafood oasis they have learned to call home.

Classic fine dining roots are represented with a contemporary twist, leaving a rich impression that one will savor. Quality food is delivered with quality service, as our staff understands the importance of providing hospitality from the heart. The eclectic interior mirrors the same warmth embodied in our food and service, placing guests right on the Southern Coast.

Kingfish was awarded Akron’s Best New Seafood Restaurant upon opening and has received the title of Best Seafood Restaurant in Akron Life’s Reader’s Poll every year since. Our contemporary interpretation of a classic coastal concept has grown into a cosmopolitan dinner destination locals have come to love and cherish.

MEET EXECUTIVE CHEF Eric wright

In 2012, I began my journey with HR, where I was given an opportunity by the exceptional Chef Sean McMonagle at Rosewood Grill Hudson. I credit him for taking a chance on me. Initially, our journey was not an easy one, but under his guidance, I learned the importance of establishing and upholding high standards in a kitchen. I spent a couple of years in Hudson, starting as a pantry cook and eventually progressing to the role of Kitchen Manager. It was during my pursuit of a Sous Chef position that I first crossed paths with Chef Marc Standen. He took me under his wing and hired me as the Kitchen Manager to assist in the opening of Kingfish. This experience marked a turning point in my culinary journey, leaving me feeling as if I had returned to culinary school. As a result, delved deeper into food studies, honing my craft in the hopes of one day achieving greatness. I worked at Kingfish for approximately two years before being promoted to the role of Sous Chef at Delmonico's Steak House, reuniting with Chef Sean. After a couple of years, I had the opportunity to serve as the Executive Chef at Rosewood Grill Strongsville, albeit for a brief period. However, the most rewarding experience thus far has been my time as the traveling chef for HR. Over the course of several years, I worked at all the HR locations, aside from Thirsty Parrot and Rosewood Grill Westlake, and the knowledge and growth I gained from collaborating with various chefs, managers, and team members throughout the different stores greatly benefited my career. Presently, I am the Executive Chef at Kingfish, an endeavor I have been loving for a little over a year. I take immense pride in witnessing the progress our team has made and am excited to see what the future holds.