Executive Chef Ben Pollinger’s unique cooking style artfully blends the freshest seafood with the finest ingredients from a global pantry. His seasonal cooking received critical acclaim in 2008 when The New York Times’ Frank Bruni awarded his restaurant, Oceana, three stars calling Pollinger’s cooking an ‘exhilarating voyage”. Pollinger has maintained Oceana’s Michelin star four consecutive years and received outstanding reviews from The New York Post’s Steve Cuozzo and Crain’s Gael Greene. Pollinger generously donates his time to various charitable organizations such as City Harvest, Share Our Strength, Autism Speaks and the James Beard Foundation. He also serves on the Curriculum Advisory Committee at the French Culinary Institute and as an advisor to the Alaskan Seafood Marketing Institute and the Gohan Society. Chef Ben Pollinger will be participating in the Careers Through Culinary Arts Program’s Annual Benefit on February 16th at Chelsea Piers. The Event funds scholarships and programs for disadvantaged youth. To learn more about CCAP visit their website www.ccapinc.org.

One of NYC’s most philanthropically dedicated and talented chefs tells us what he’s loving right now.