Oceana, the flagship of the Livanos Restaurant Group, is located on 49th Street, just steps from Rockefeller Center, Radio City Music Hall and Broadway’s famed theaters. A beloved New York City dining destination for nearly thirty years, Oceana is renowned for its world-class cuisine, award-winning wine selection, and exceptional hospitality. Executive Chefs Michael Aungst and Tim Jocz create inspired New American cuisine with a focus on fresh, seasonal seafood.
Oceana is open for lunch and dinner Monday through Friday on our outdoor patio and in the Park at Oceana.
We look forward to welcoming you back to dine indoors beginning on September 30 and for private events when circumstances permit.
Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chefs // Michael Aungst & Tim Jocz
General Manager // Ryan Yeisley
Wine Director // Andrew O’Reilly
Cooking alongside each other at Oceana since 2018, Michael Aungst and Tim Jocz now share the role of Executive Chef. Together, the duo leads all menu development, relying heavily on relationships with local purveyors to continue Oceana’s legacy of serving elegantly elevated dishes. Their like-minded approach and vision for the restaurant are driven by quality seasonal ingredients, resulting in a refreshing take on modern American seafood. As leaders, Chef Michael and Chef Tim exude an undeniable enthusiasm in the kitchen and are committed to cultivating a collaborative environment amongst the culinary team.
Both graduates of Johnson & Wales, Chef Michael and Chef Tim collectively bring over twenty years of culinary experience to Oceana. Chef Michael spent his formative years working in New York City at Ai Fiori under Chef Michael White and at Telepan with Chef Bill Telepan. In 2018, while Chef Telepan led Oceana’s culinary team, Chef Michael joined the team as a sous chef. Chef Tim’s history with Oceana began in 2010, when he interned under Ben Pollinger. His professional experience continued in Rhode Island where he worked at Rogue Island Kitchen & Bar and the Hourglass Brasserie, before joining the team at the iconic Michelin-starred Relais & Chateaux restaurant, The Inn at Little Washington. In 2016, Chef Tim returned to Oceana to work under Chef Telepan and was promoted to sous chef the following year.
Andrew O’Reilly joined the Oceana team in 2017 as a sommelier and was promoted to Wine Director in September 2018. Andrew seeks to invigorate the restaurant’s beverage program by incorporating new seasonal cocktails, adding offerings from Oregon and New York, and expanding Oceana’s New World offerings. He also strives to provide guests with fun, memorable experiences that foster interest and curiosity about what they’re drinking. He encourages them to step out of their comfort zones and try something unfamiliar. “Whether a wine lover or a novice at tasting, we want to show guests how the right glass can enhance the entire dining experience” says Andrew.
Andrew brings to Oceana his dedication to the industry, which was enhanced by his studies as well as his time abroad. He studied Hospitality Management in college before attending the Sommelier Society of America Sommelier School, where he cemented his interest in the world of wine. Andrew then continued his education at the Wine and Spirits Education Trust (WSET). Most recently, he completed his Sommelier/Wine Consultant training with CAFA Formations in Bordeaux, France. In addition to his role at Oceana, Andrew has held positions at Amsterdam Wine Co., Restaurant Daniel, and Restaurant Patrick Guilbaud in Ireland.
Oustide of work, Andrew enjoys spending time with his Corgi, Islay, and has a love for single malt whiskeys. Always seeking to expand his horizons, Andrew travels often and finds himself drawn to France due to the culture’s inherent love for the wine world. Fun fact: Andrew’s great grandfather was a politician who fought to end prohibition, so a love for the art of imbibing runs in his blood.
Since joining the Livanos Restaurant Group over 25 years ago, Managing Partner Paul McLaughlin has played an integral part in the success of Oceana. Throughout his tenure, Paul has overseen key initiatives, including the original opening on the east side of Manhattan, the relocation to the west side 17 years later, and the rebranding of Oceana’s bar and café.
Originally from Brooklyn, Paul developed a love of food by assisting his Italian grandmother in the kitchen every Sunday. He began his culinary career waiting tables while attending The Joseph I. Lubin School of Business at Pace University. With a passion for a fast-paced environment and guest interaction, Paul began working at Le Bernardin, where he became the first American Captain. He was then hired as the General Manager at Solera by the revered Chef Dominick Cerrone, before making the move to open Oceana.
Paul, a father of three, spends his free time with his wife at their home in the Adirondacks, where he enjoys hiking, boating, and cooking for friends and family.
The Livanos Family
The extraordinary legacy of the Livanos family began in 1957 when John Livanos immigrated to the United States from Greece and began his career as a dishwasher, working for his uncle in Manhattan. He purchased his first restaurant in 1960, and later opened the elegant Livanos Restaurant in White Plains, NY, in 1985.
Today, John and his children, Nick, Bill and Corina, own and manage the critically acclaimed Oceana, Molyvos, and Ousia in New York City, as well as Moderne Barn in Armonk, NY, and City Limits in White Plains, NY.
Nick, the eldest of the Livanos siblings, grew up working in the family’s restaurants during the school year and spending his summers in Greece. Coming from a family of talented cooks and a long line of commercial fishermen, it didn’t take long for him to fall in love with food; the concepts of freshness and quality were the foundation of his culinary expertise. Nick graduated from Adelphi University with a bachelor’s degree in management, but his life changed when, on a whim, he decided to visit the Culinary Institute of America in Hyde Park, NY, and later enrolled. Today, Nick oversees the business of all Livanos restaurants, sharing duties with Bill and Corina. He enjoys engaging with guests and swapping stories about food, family and life.
Like his older brother, Bill was inspired by their father’s passion and dedication to the family’s restaurants to pursue a career in hospitality. As a child, Bill remembers going to work with his father — first to a diner they owned in West Hempstead, NY, and then the Arch Diner in Brooklyn. Bill learned and worked every position in the Arch Diner and eventually followed in Nick’s footsteps and studied business at Adelphi University. Upon graduating, he worked for several national restaurant chains before returning to the family business to develop the wine program at Livanos Restaurant and eventually participating in the beverage programs for all of the family’s restaurants. Today, Bill manages the Livanos restaurants alongside Nick and Corina, with his main focus on the suburban concepts.
Corina, the youngest of the Livanos siblings, grew up with her father and brothers as her role models in the hospitality industry. After graduating with a degree in management from the University of Rhode Island, she worked her way through the family’s restaurants, eventually joining her brothers as a key member of the management team. One of the most notable moments of her career was opening Moderne Barn in the family’s hometown of Armonk, NY, in 2010, bringing a casual-yet-sophisticated concept to the neighborhood. Even though each Livanos restaurant has its own character, Corina hopes that every guest experiences a few simple things: delicious food with exceptional service in a comfortable, engaging environment.
In 2016, the third generation of restaurateurs, Nick’s eldest sons, Johnny and Enrico, joined the family business as managers at Ousia. Both Johnny and Enrico graduated with degrees in hospitality management and culinary arts – Johnny from Cornell University and the Culinary Institute of America’s Greystone Campus in St. Helena, California, and Enrico from Syracuse University and the Culinary Institute of America. Johnny, with his seasoned knowledge of Greek cuisine, wine, cocktails, and hospitality, leads the bar program at Ousia, while Enrico guides Ousia’s service operations to provide a dynamic and memorable dining atmosphere.