Our Team

General Manager: 

Chris Koehlinger

Originally from Indiana, Chris attended Ball State University. During college he spent five months abroad in Scharbeutz, Germany working for a Restaurant as a prep cook, server & bartender. After returning home Chris worked for the landmark restaurant in Columbus Ohio, The Waterworks on Front Street working in all capacities of the restaurant. In 1987 Chris was hired by the Hyatt Regency and worked as Food & Beverage Manager in Chicago, St. Louis and Columbus. In 1995 Chris joined us at Crab & Fin and has been with us well over 20 years.

Back in 2005, thanks to our friends at the Crab Broker, Chris traveled to Dutch Harbor Alaska to meet the boat Captains and learn how Alaskan King Crab is harvested and processed and why the crab that we source is second to none. While in Alaska Chris was able to meet several of the Captains from the Deadliest Catch and tour their ships.

Executive Chef:

Troy Torman

Chef Troy J. Torman, of New Bedford Massachusetts, a community built on commercial fishing, is a classic story of someone starting from the bottom and climbing the ladder to become the Executive Chef here, at Crab & Fin. There was no conventional culinary schooling, only a true passion for food and a drive to learn and progress. Troy started acquiring his culinary skill set in 1996 by working closely with established chefs who were willing to take in & teach an eager young kid.

Chef Troy has accumulated an expansive knowledge of fish and crustaceans growing up in New Bedford, along with having a personal passion for fishing and the water here in Sarasota. This is clearly demonstrated through & representative of the product that we at Crab & Fin put forward. Troy stays excited about sourcing new food items and experimenting with new & different ingredients & preparations for our dishes in the everchanging culinary market & industry.

Team member since 2013

Sous Chefs:

Jaesun Lee Hyde (CHINO) & Kayden Klancnik

Management Team