Angelo's 677 Prime's philosophy on

Our Philosophy

To create a remarkable and memorable dining experience for each and every guest that honors us with their patronage. Continuing to improve on being masters of our craft. Learning every day and searching for ways to do all that we do better each and every time. Creating special memories for our guests by treating them like royalty and making them feel like family. Through constant and never ending improvement, the consistent anticipation of our guest's needs and an unrelenting dedication to excellence, we strive to be the best hospitality, events, fine dining, food, wine and cocktail destination in all of the New England area and beyond.

“Hospitality is taking care of people... we are Hospitality”

- Jaime Ortiz, General Manager -

Jaime Ortiz

General Manager

Jaime Ortiz has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare.
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Ken Kehn

Executive Chef

After realizing that engineering was not for him, Chef Kehn remembered what always made him happy - his passion for food. Growing up with a large family and always having grand dinners he remembered the love and fuss people made over food.
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Jaime Ortiz

General Manager

Jaime Ortiz has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare. Born and raised in Manhattan, he was submerged in a variety of foods and cultures from early on in his life. At a young age, he began working in some of New York City’s Latin restaurants which planted the seeds of inspiration that would one day become his passion. He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation, and a myriad of silver and gold competition medals. His work experience is equally as impressive. Chef Ortiz was guided by top local area chefs including Daniel Smith a protégé of Chef Eugene Barnard (a successor of Escoffier’s teachings); he has worked side by side with the best and has done stints at top restaurants in New York City and Chicago including Aquavit and Daniel to name a few. The focus of his cuisine is to put a spin on comforting daily favorites while using the freshest seasonal ingredients; all the while pushing the boundaries of flavor combinations and culinary rules. Critics have called his approach to food “passionately playful”.   His ability to see both the big picture and the fine details make him a strong and revered leader. He has been with Mazzone Hospitality for 14 years, and has led the culinary team in the conception and execution of all restaurant and event projects.  Chef Ortiz has achieved countless culinary awards and recognition, both individually and as an inspiring team member.  Chef Ortiz is an American Culinary Federation Certified Executive Chef, and is an adjunct instructor at Schenectady County Community College, his alma mater.  Chef Ortiz’s dedication to delicious, beautiful food, his appreciation for cultural diversity, his constant quest for knowledge, and his dedicated experience make him a valuable and admired leader and innovator.

Ken Kehn

Executive Chef

After realizing that engineering was not for him, Chef Kehn remembered what always made him happy - his passion for food. Growing up with a large family and always having grand dinners he remembered the love and fuss people made over food. Chef Kehn graduated from Paul Smith College in 2005 with a bachelor's degree in Culinary Arts and Service Management and an Associate degree in Culinary Arts. He worked in various restaurants including the Pelican Bay Resort in Naples Florida and The Whiteface Club in Lake Placid. Chef Kehn joined Angelo's 677 Prime during it's opening in 2005 and was name Executive Sous Chef in 2006. He has also worked with the company as Sous Chef at Saratoga National Golf Club and the Patron's Club at the Hall of Springs. He has been awarded an array of culinary titles, gold and silver medals throughout his career. Chef Kehn enjoys taking a classic dish and putting a modern spin on it, saying "I love to see someone brighten up or really enjoy themselves while eating something that I have made. It gives me intense satisfaction."

Our Beef Story

We are pleased to share the news of our new beef supplier partnership with Iowa Premium, an organization that specializes in the farming of the most high-quality USDA Prime Black Angus beef in the United States. With this partnership, we’re excited to offer our guests an even further elevated steakhouse dining experience as they enjoy our signature Prime dry-aged steaks. Here’s a few reasons why you’ll enjoy the difference of Iowa Premium beef:

Hand-selected to ensure flavorful, tender beef.

Iowa Premium hand-selects only corn-fed Black Angus cattle that exhibit superior quality characteristics. Angus cattle have higher quality marbling, which is the leading indicator of flavor, tenderness and juiciness – the key factors in a premium eating experience. Angus genetics produce a more desirable, finer texture with uniform fat fleck size and distribution. Fat yields flavor and the even distribution of marbling infuses the rich, beefy flavor consumers prefer.The signature rich corn-fed beef flavor is a result of the perfect combination of resources – rolling green pastures, abundant corn and dedicated family farmer-feeders that produce the highest quality, well-marbled beef, known around the world. Fueled by the quality of the soil and the fortitude of those who farm it, Iowa’s farmers have been devoted to raising and growing food for generations.

Beef comes from families, not factories.

Iowa Premium beef is grown and processed responsibly and sustainably. The cattle come from family farm-feeders as close to our plant as possible, preferably within a 150 miles . . reducing cattle stress. Cattle are treated with dignity, respect and compassion. Beginning with our farm partners and extending to all phases of processing. It is the people – the dedicated farm families whose hard-work, integrity and commitment to raising and growing food that is a defining difference.

Iowa Premium is located in the heart of the Midwest, at a world-class facility in Tama, Iowa. The newly renovated state-of-the art facility incorporates the latest technologies and interventions for food safety, quality assurance and environmental excellence. The company strives to continually improve operational efficiencies, reduce their environmental footprint and protect the natural resources.

Angelo's 677 Prime is proud to partner with Iowa Premium, in an exclusive restaurant partnership providing the best, most consistent and freshest possible beef to our guests.

Make your Reservation and experience the quality of corn fed Angus Prime beef offered at 677 Prime

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