Rush Ocean Prime
Rush Ocean Prime

About Us


A reflection of Alberta's signature hospitality, Rush Ocean Prime's downtown location occupies a large space in what was once Calgary's main post office, a magnificent building modernized. With a new look, new menu, and new attitude, the new Rush relaxes downtown dining with a bold, brash and evolved offer. Rush aims to surprise guests with inventive, globally inspired food from land to sea. Generous portions of steak and seafood are served up alongside sommelier selected wines and handcrafted cocktails. From the attentive service to the open, contemporary space, Rush Ocean Prime sets the stage for memorable every-day encounters – whether it is a coveted spot in the lavish dining room or shared small plates and drinks in the lounge after work.


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  • Avenue Magazine - Top 10 Best Restaurants (#7)
  • Avenue Magazine - Best Decor - Runner Up
  • Wine Spectator - Best of Awards of Excellence 
  • Vancouver Playhouse - International Wine Festival - Silver for Wine List Awards 
  • DiRoNa - Achievement of Distinction in Dining


  • Where Magazine - Where to Dine - Best Fine Dining
  • Where Magazine - Where to Dine - Best Private Room - Honourable Mention 
  • Wine Spectator - Best of Awards of Excellence 
  • Vancouver Playhouse - International Wine Festival - Silver for Wine List Awards 
  • DiRoNa - Achievement of Distinction in Dining


  • Where Magazine - Where to Dine - Best Dessert
  • Wine Spectator - Best of Awards of Excellence 
  • DiRoNa - Achievement of Distinction in Dining


  • Avenue Magazine - Best New Restaurant 
  • Avenue Magazine - 25 Best Eats
  • Where Magazine - Where to Dine - Birks Silver Spoon 
  • Where Magazine - Where to Dine - Readers Choice Top Three
  • Wine Spectator - Best of Awards of Excellence 
  • DiRoNa - Achievement of Distinction in Dining


  • Avenue Magazine - 25 Best Eats
  • Enroute - Top 10 Canada's Best New Restaurant (#3)
  • Wine Spectator - Best of Awards of Excellence 
  • DiRoNa - Achievement of Distinction in Dining


March 6, 2014

Where Magazine - 30 Things We Love about Calgary

30 things we love about Calgary ... #11 A full-throttle dining scene that drives innovation and reinvention, such as that of the newly renovated and renamed Rush Ocean Prime. 

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March 3, 2014

Business in Calgary - Rush Revamped - Full speed ahead for evolved upscale restaurant

March 2, 2014

Modern Socialite - The All New Rush Ocean Prime

March 1, 2014

Where Magazine - Cover and Feature Article


February 28, 2014

Avenue Magazine - New Restaurant: Rush Ocean Prime

February 28, 2014

Calgary Herald - Expect new look, good food as restaurant evolves into Rush Ocean Prime - by John Gilchrist

February 20, 2014

Downtown Calgary Association - You should rush to Rush Ocean Prime

November 12, 2013

10 Private Dining Rooms for Holiday Parties

Stuck with the responsibility of planning the company party? Whether you're a start-up with four employees or a corporate crowd of 100 or more, here are 10 different spaces that might be a fit for you.

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July 15, 2013

7 Fresh Summer Tomato Dishes

If there's one summer crop that's the star of this season, it's tomatoes. Whether it's a baby cherry, some romas or vibrant coloured heirlooms, there's nothing better than enjoying these juicy and flavourful delights during the summer months.

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May 14, 2013

Top Chef Canada Season Three Finale Heads West

Food Network Canada Brings its Top Rated Series' Season Finale to Calgary

Finale Airs June 10 at 9pm ET/10pm PT

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For more information about Top Chef Canada including bios and high resolution photos visit our media site at:

TORONTO, May 14, 2013 /CNW/ - Food Network Canada and Insight Production Company Ltd. in partnership with Tourism Calgary are bringing the season finale of Top Chef Canada to new territory for the first time in the series' history.  As the backdrop to the third season finale of Canada's fiercest food fight, Calgary is a young, edgy city home to over one million people and growing faster than any other in North America.  Calgary is also a new culinary hotbed in Canada with renegade chefs in impressive restaurant and food truck kitchens, making it the ideal setting for the cutthroat culinary competition.  The Top Chef Canada season three finale airs June 10 at 9pm ET/10pm PT exclusively on Food Network Canada.

Just before the classic cocktail-themed Quickfire Challenge in Monday night's episode with guest judge, mixologist and Toronto's BarChef owner, Frankie Solarik, the chefs learned that their ultimate destination - for those left standing - will be Calgary.

"A big part of what makes Top Chef Canada so successful is the dramatic twists and turns that unfold throughout the series," says Barb Williams, SVP Content, Shaw Media.  "Taking the chefs out of their comfort zones and into a brand new city adds a huge element of surprise and intrigue that is sure to keep viewers on the edges of their seats.  As one of Canada's most innovative dining destinations, Calgary truly is an ideal backdrop for the season finale."

"Calgary's history with food is as diverse as the landscape that surrounds the city," said John Brunton, Executive Producer at Insight Production Company Ltd.  "From their famous pancake breakfasts at the Stampede to cutting edge fusion restaurants that are getting national recognition, Calgary is the perfect place to end another great season of Top Chef Canada."

"Tourism Calgary is thrilled to showcase our city's innovative culinary scene to Top Chef Canada viewers. We hope it will give a glimpse of the metropolitan energy, culture and people that make up this talented city," says Gisele Danis, Tourism Calgary Vice-President, Marketing & Communications.

The season finale will showcase some of Calgary's landmarks such as Prince's Island Park on the river in the heart of the city.  Here, the Quickfire Challenge tasks the chefs with creating and executing their very own food truck concept.  The Elimination Challenge takes place in Rush Restaurant and Bar in the city's downtown business district where the chefs must each prepare a stellar five-course meal that best reflects their talents.  Special guest judge for the Elimination Challenge is the culinary queen of Calgary and Top Chef Canada season 1 finalist Connie DeSousa, co-executive chef and co-owner of CHARCUT Roast House.  Joining Connie as guest tasters for the challenge are JUNO Award winning Singer/Songwriter and proud Calgarian Jann Arden and Rush Restaurant owner Lance Hurtubise President of the Vintage Group.

After an intense nine weeks of gruelling competition in the kitchen, only six of the initial 16 chefs are left standing:

At stake for these victory-hungry chefs is the grand prize of $100,000 sponsored by SpongeTowels® paper towels, a GE Monogram kitchen worth $30,000, a custom installation by Caesarstone Quartz Surfaces worth $25,000 and the title of Canada's Top Chef.

In next week's heated episode of Top Chef Canada, airing Monday May 20th at 9pm ET/10pm PT, the chefs must create a dish based on a destination that Toronto Pearson International Airport serves.  The catch is that they must create this dish on the tarmac at Canada's busiest airport with planes landing and taking off around them.  Later in the Elimination Challenge, the chefs must create an Indian feast for special guest judges Chef Vikram Vij and international comedy superstar Russell Peters.

The exciting, Calgary-based season three finale of Top Chef Canada airs June 10, at 9pm ET/10pm PT exclusively on Food Network Canada.  To watch full episodes online and access exclusive interviews and winning elimination challenge recipes throughout the run of the series, visit

May 14, 2013

Top Chef Canada finale filmed in Calgary

Calgary’s culinary scene is in the spotlight for the final challenges on this year’s Top Chef Canada.

The season finale of the Food Network Canada show will air on June 10 with only a handful of the original 16 chefs vying for the title as the best chef in the country. And, for the first time in three seasons, their challenges are taking place outside of Toronto.

Top Chef Canada is coming to Calgary for the finale. Image courtesy Food Network Canada.

The chefs hit Prince’s Island Park for the Quickfire, creating their very own food truck concepts and dishing up those street eats to the judges. But, ultimately, the winner will come down to the Elimination Challenge, which was filmed at Rush Restaurant and Bar. In that kitchen, the remaining chefs have to create a five-course meal and serve it to the regular judges — Chef Mark McEwan, Shereen Arazm and Lisa Ray — as well as special guests Connie DeSousa, chef and co-owner of Charcut Roast House (and, of course, a finalist on the inaugural season of Top Chef Canada), singer-songwriter and Calgary icon Jann Arden and Lance Hurtubise, the owner of Rush and president of Vintage Group.

There are still six chefs left in the competition after last night’s episode that saw (SPOILER) Caity Hall sent home for a misguided liver and foie dish. That leaves Toronto’s Jonathan Goodyear and Dennis Tay, Montreal’s Danny Smiles, Vancouver’s Matthew Stowe and the hometown chefs Nicole Gomes and Geoff Rogers from Calgary.

Top Chef Canada airs Monday nights on Food Network Canada at 7 p.m. MT.

February 28, 2013

Calgary's Best Restaurants 2013: Best Decor

The swank interior is quietly elegant and glamorous. This is the perfect place for an intimate date or, perhaps, even a proposal.

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Our Story

Rush Restaurant first opened it's doors in September 2008 and was quickly established as a premier upscale dining venue in Calgary. The restaurant won numerous awards over the years including Best New Restaurant in Calgary by Avenue Magazine and 3rd Best New Restaurant in Canada from Enroute. For years Rush captured the hearts of high-end cuisine foodies across the city with its extraordinary menu items and impressive wine selections. Its impeccably designed lush interior and impressive attention to detail in its service also made Rush the ultimate fine dining experience. It was perfect then but with an evolving culinary scene, it was time for a newer, bolder and more brash dining destination. We took what was best from the original Rush, researched what was best for Calgary and most importantly, listened to feedback from customers and now we are excited to present – RUSH OCEAN PRIME.


Casey Brien
Chef de Cuisine

Originally from Red Deer, Casey got his start in the hospitality business as a bus boy in an Italian restaurant while growing up in Kingston, Ontario. He moved through other positions within the restaurant, as a server and a bartender, before finding the position he wanted to stay in for the long-term: “I was interested in learning more than just the front of the house, so I moved to the back and that’s how it all began.”
After attending school at SAIT, Casey developed his culinary skills in many acclaimed establishments, including two years at the Fairmont Banff Springs, and four years at Divino Wine Bistro underneath John Donavan. “He inspired me to become a better chef, through his actions and teachings,” says Casey of Donovan.
As the Chef De Cuisine at Rush Ocean Prime, Casey is proud to be part of a culinary scene in Calgary that continues to grow and thrive. “It’s still evolving,” he says, “and there’s so much opportunity to be able to make an impact."

Andrew Keen
Culinary Director – Vintage Group

After moving from England to Canada, Andrew began honing his skills with renowned restaurateur, Umberto Menghi, heading up the kitchens in three of his Whistler/Vancouver locations. After taking time out to experience the acclaimed cooking school, Villa Delia in Italy, he returned to Whistler under the tutelage of Pino Posterero. Andrew’s last post in Whistler was at the “Bearfoot Bistro” alongside Chef Eric Vernice.
After arriving in Calgary in 2000, he worked with the team at “Bonterra Trattoria” while preparing to open the “Living Room Restaurant”. The following two years were spent as leader of the “Murrieta’s West Coast Grill” culinary force where he garnered “Restaurant of the Year” for 2004.  In the fall of 2005, Andrew opened the critically acclaimed “Tribune Restaurant”, specializing in classical cuisine, bringing back dishes such as “pressed duck” from the culinary vaults.  Whilst overseeing Tribune, Andrew opened “Parkerhouse”, bringing a New England concept to Calgary, with a fresh take on East Coast favourites.
The next 2 1/2 years saw Andrew in a corporate role, heading the culinary programs at Chop Steakhouse, Shark Club Canada and Shark Club UK.  Now as the Culinary Director for the Vintage Group, Andrew oversees the culinary operations of Rush Ocean Prime, Redwater Rustic Grille, Vintage Chophouse, Bookers and Rise Bakery & Café. 



The Lounge

Mon - Fri: 11:30am - CLOSE
Saturday: 5:00pm

The Restaurant

Mon - Fri: 11:30am - CLOSE
Saturday: 5:00pm


Underground self parking is available Monday to Saturday starting at 5pm. There is also parking on the street or in the lot across from the restaurant.




*For special events and corporate functions please contact Carolyn at 403.705.0577 or email at: