<< Back

Making Seafood The Star

As executive chef at Oceana in New York City, Ben Pollinger '97 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 recently spoke with Nation’s Restaurant News about his favorite ways to use seafood, where he sources his ingredients and what trends he currently sees in seafood preparation.

To read the complete article by Charlie Duerr in Nations Restaurant News please click on the following link: