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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?