As executive chef at Oceana in New York City, Ben Pollinger uses fresh seafood and unique ingredients to create complex dishes that have helped the fine-dining restaurant maintain a Michelin star rating for five consecutive years. Pollinger, who is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and has worked at such high-profile New York restaurants as Union Square Café and Tabla, joined Oceana as executive chef in 2006. Since then he has received positive ...
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