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    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.