Executive Chef Ben Pollinger leads New York City’s Oceana with a distinctive style of cooking
that artfully blends the finest seafood with the best ingredients from a global pantry. His
creations express a dedication to seasonal products and classic technique with a vast array of
“My goal is to intrigue our guests’ palates with the incredible nuances in seafood,” he says. “I
cook every dish with that idea in mind, catering to those bright and fresh flavors.”
In addition to maintaining Oceana’s Michelin star rating since 2006, Pollinger has received
outstanding reviews from the New York Post’s Steve Cuozzo and Crain’s Gael Greene. In his
three-star review, former The New York Times critic Frank Bruni called Pollinger’s cooking “an
exhilarating voyage,” and in 2009, Sam Sifton of The New York Times named his Whole Curried
Fried Pink Snapper one of the top 11 dishes of the year. Pollinger and his work have also been
featured on programs like “The Today Show,” “The Martha Stewart Show,” ABC News “Chef’s
Table,” and Esquire named him a rising star chef.
A native of New Jersey, Pollinger graduated from Boston University with a degree in
economics. After realizing his passion for cooking, Pollinger attended the Culinary Institute of
America in Hyde Park, NY, where he graduated as class valedictorian and moved to Monte
Carlo to work at the world-renowned Le Louis XV under Chef Alain Ducasse. Upon returning
to New York, Pollinger worked for Chef Christian Delouvrier at Les Celebrites and Lespinasse.
He spent more than seven years expanding his repertoire with Chef Michael Romano at Union
Square Café and Chef Floyd Cardoz at Tabla. Throughout his early career, he developed his
particular passion for seafood, intrigued by the broad variety of possibilities and the challenge
of preparing delicate ingredients with subtlety and aplomb.
Through his work and extensive travels in France, Italy, and Spain, Pollinger has deepened his
appreciation for seasonal ingredients and regional flavors. He gained a profound respect for the
complexities that go into creating a stellar dish: the devotion of farmers to the soil and the
fishermen to their day’s catch; the thoughtful application of precise techniques to pure
ingredients; and the exchange between chefs and the diners they host. As an avid gardener,
Pollinger also finds inspiration in his 500-square-foot organic garden at home, which often
provides the herbs and spices that flavor his menus. When he joined Oceana as executive chef
in 2006, he brought with him the skills and desire to create an extraordinary dining experience
based on this philosophy. Coupled with his kitchen leadership, Pollinger reflects the Livanos
family’s commitment to professionalism and excellence in hospitality.
Pollinger, a father of three children, donates his time to various charitable organizations outside
of the kitchen, such as City Harvest, Share Our Strength, Autism Speaks, and the James Beard
Foundation. He also serves on the Program Advisory Committee at The International Culinary
Center and is an advisor to the Alaskan Seafood Marketing Institute and the Gohan Society.
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