New York City’s Oceana delivers bold takes on contemporary American seafood in a modern and elegant space on West 49th Street, just west of Rockefeller Center. A pure and natural ethos characterizes the cooking style of Executive Chef Ben Pollinger. Bold flavors emerge from his innovative compositions, while simple preparations of whole fish and other offerings subtly tease the palate. With a focus on seasonal products and the finest seafood, Chef Pollinger ensures a dining experience unlike any other. Oceana is part of the Livanos Restaurant Group, a family of restaurants in New York, New Jersey, and Connecticut, which includes Molyvos, Abboccato Italian Kitchen, Moderne Barn, and City Limits Diner.
About Chef Ben Pollinger
Executive Chef of NYC’s Oceana restaurant, Ben Pollinger blends the finest seafood with the best ingredients from a global pantry. Pollinger has received praise from New York Post’s Steve Cuozzo and Crain’s Gael Greene; he received a three-star review in The New York Times and was named Esquire’s “Rising Star Chef.” Pollinger graduated from the Culinary Institute of America and moved to Monte Carlo to work at Le Louis XV under Chef Alain Ducasse; he has also worked at Les Célébrités, Lespinasse, Union Square Cafe and Tabla.
In 2014, Pollinger debuted his first cookbook, School of Fish, an all-encompassing seafood education, which was nominated for an IACP Cookbook Award.