John began his restaurant career in 1977 and has been the General Manager at Walt’s Wharf since 1989. He adopted Walt Babcock’s philosophy: “If you want to look good, surround yourself with good people.” Many of Walt’s employees have worked throughout their high school and college careers, and their loyalty and enthusiasm is displayed through their work. A talented chef and long term kitchen staff has allowed Walt’s to maintain a high level of excellence. John’s motto, “Be The Best You Can Be!” has inspired the staff to continue to strive to offer our guests more than expected.

In his spare time, John and his family train and compete in running and triathlon events. John and his son Keith completed the Ironman Arizona triathlon in 2006. John’s wife, Dana, and sons Keith and Kyle completed the Escape From Alcatraz triathlon in 2007 and 2008. In November 2009, John and Chef Chris Krajacic  competed in the Ironman Triathlon in Panama City Florida. John set a personal best in 10 hours 21 minutes.

Like many great Chefs, Christopher started his interest at a tender age of “waist high tall”. Looking up at his mother to try to find out what was for dinner (hopefully then, it wasn’t cooked zucchini) for surely the young apprentice hadn’t developed much of a palate just yet. Soon, Chris was old enough to peel corn out back until he was promoted the house grill cook to watch the flank steak and chicken. Since then, it’s ignited an ever burning passion.

A student of the local Orange Coast Culinary Program built the foundation, but Chris’ quest for knowledge brought him around the world in search of new culinary experiences. From working as a prep cook in Florianopolis, Brazil to rising through the ranks in hotels such as the Waterfront Hilton in Huntington Beach, Hyatt Maui and Sheraton Kaanapali. From there, working as Executive Sous Chef along side Chef Frank Fronda at Café Del Rey then taking the reigns as Executive Chef of Napa Valley Grill in Downtown San Diego.

If dedicating ones young adulthood to the kitchen wasn’t enough, Chris managed to Captain his own 38ft sailboat with a 3 man crew from Newport Beach to Australia by way of eating through the South Pacific. To make the adventure greater, he continued from Australia around the world on a motorcycle through Asia then across the Atlantic to Central America, bringing with him every influence back to California.

Christopher’s philosophy in the kitchen is to use ingredients that are familiar as well as exciting and intriguing. All his dishes are prepared in a manner using refined technique to present them in a unique and interesting fashion without losing their original essence. Rustic yet refined is what you will find on the menu at Walt's Wharf

Walt’s Wharf Sommelier, Jonathan Moore is a native of Okemos, Michigan. He can remember the delight of eating fresh caught fish and vine ripe tomatoes from the backyard as a youngster. He also remembers sneaking a sip or two of his parents Blue Nun, with their permission of course, and has been smitten ever since.

Jon started in 1993 in the kitchen of Chef Michael Connery at the Bloomfield Hills Country Club in Suburban Detroit and learned the basics of cooking. From there he was a grill/line cook at Pistachios for Fish in East Lansing, Michigan.

Moore graduated from The University Of South Carolina in 1995, and in 1998, moved to Costa Mesa to pursue a coaching career in the sport of swimming. During his tenure at Irvine Novaquatics, Moore met Walt’s General Manager, John Ryan. Moore was hired as assistant manager in January 2000, and was excited to be back in the restaurant business at the historic Seal Beach fish house.

“I feel humbled to be in the position of wine director at a restaurant of Walt’s prestige,” said Moore, who has compiled a list of over 400 wines with balance and representation of all major wine regions in the world. “My satisfaction comes from seeing our guests fully enjoy a wine and food pairing offered by our server that the guest would have never thought of on their own…. I like to see them give the guest an experience outside of their usual realm of food and wine.”

As both a Los Alamitos High School and California State University Long Beach graduate, Debbie grew up as a member of the Seal Beach Community. “One of my favorite aspects of working here at Walt’s Wharf is being able to see people I have known since I was a kid, and now I get to see them come in with their families. It reminds me of what a special community Seal Beach is and how fortunate I am to still be part of it.” After graduating from college, Debbie relocated to San Francisco and worked for gourmet chocolatier Joseph Scmidt in their sales and marketing department.

When Debbie returned to Southern California she joined Walt’s Wharf as a member of our service staff. She then went on to work as an event coordinator in the Los Angeles Fashion Industry but found the food industry to be her true calling, and thus returned to Walt’s Wharf. Since 2001 she has been a member of the Walt’s Wharf management team where she has been able to combine her experience in event coordination with her passion for great food and hospitality as Walt’s Wharf Large Party Coordinator.