Ben Pollinger, Executive Chef at Oceana Restaurant, has a unique cooking style that artfully blends the freshest seafood with the finest ingredients from a global pantry. Sensitive to the seasons, and with a preference for buying local, he has received critical acclaim first in July 2008 when Oceana was awarded three stars in the New York Times, and again in October that year when Oceana was awarded a Michelin star for the second year.