Ben Pollinger

Ben Pollinger

Executive Chef of NYC’s Michelin-starred Oceana restaurant, Ben Pollinger blends the finest seafood with the best ingredients from a global pantry.

  • In 2014, he debuted his first cookbook, School of Fish, an all-encompassing seafood education, which was nominated for an IACP Cookbook Award.

  • In January 2014, Ben traveled to Norway where he was able to see the thriving seafood industry firsthand. While there he experienced the rich history and heritage of Skrei—he participated in a traditional fishing trip, visited the production facilities, cooked with the entire fish and dined on traditional Skrei dishes in the home of local residents.

  • He has worked at Les Celebrites, Lespinasse, Union Square Cafe and Tabla.

  • He moved to Monte Carlo to work at Le Louis XV under Chef Alain Ducasse.

  • Ben Pollinger graduated from the Culinary Institute of America.

  • He has received praise from New York Post’s Steve Cuozzo and Crain’s New York Business’s Gael Greene; he received a three-star review in The New York Times and was named Esquire’s Rising Star Chef. 

  • Pollinger is a board member for Table to Table, a community food-rescue organization, serving Bergen, Essex, Hudson and Passaic counties in New Jersey. He is also a food council member for City Harvest, and the founding chef partner for Billion Oyster Project.