Oceana, the flagship of the Livanos Restaurant Group for over two decades, is located on 49th Street, just west of Rockefeller Center, and steps away from Radio City Music Hall and Broadway’s famed theatres.
The quintessential New York restaurant, Oceana appeals to discerning diners who love the fruits of the sea as well as the bounty of the land. World-class cuisine and exceptional service are the hallmarks of our long-standing reputation as one of Manhattan’s premiere fine dining destinations.
A pure and natural ethos informs the cooking style of Executive Chef Bill Telepan, who focuses on using sustainable, seasonal ingredients. Bold flavors emerge from his innovative compositions while his simple preparations of whole fish subtly tease the palate. Sumptuous and visually-arresting desserts from Executive Pastry Chef Douglas Hernandez conclude the dining experience on a sublime note.
We serve breakfast, lunch, and dinner in our elegant main dining room. Our lively café and bar provide a more casual setting for enjoying signature cocktails, small bites, or even a full meal.
For special celebrations, intimate gatherings, or corporate functions, we offer a wide range of private dining options for groups as small as two or as large as 500.
Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Bill Telepan
Executive Pastry Chef // Douglas Hernandez
General Manager // Ryan Yeisley
Wine Director // Andrew O’Reilly
Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. Combined with his classic training and contemporary influences, he brings to Oceana his commitment to using the finest and freshest sustainable ingredients.
Before taking the helm at Oceana in 2016, Chef Bill was owner and chef of critically-acclaimed, Michelin-starred Telepan on Manhattan’s Upper West Side. Prior to opening Telepan, he cooked at Le Cirque, Le Bernardin, Ansonia, and Judson Grill. After graduating from the Culinary Institute of America, he worked under legendary Chef Alain Chapel in Lyons, France.
Outside of Oceana, Chef Bill is the Executive Chef of Wellness in the Schools, a non-profit group committed to enriching lunch and recess programs for children in public schools. In 2017 he joined the faculty at the Institute of Culinary Education, becoming the school’s first-ever Director of Sustainability. Chef Bill lives in Manhattan with his wife and daughter.
Executive Pastry Chef
A native New Yorker, Chef Douglas Hernandez has worked at a variety of high-end restaurants in New York City including Osteria Del Circo, where he discovered his love of pastry art; Le Cirque, where he officially began his pastry career; and Jacques Torres Chocolate, where he assisted in the building of the Brooklyn factory.
Chef Douglas then moved to Washington D.C. in 2006 to join the team at Central Michel Richard, where he served as pastry chef and contributed to the restaurant’s recognition as “Best New Restaurant” by the James Beard Foundation in 2008. Following this success, Chef Douglas joined the team at Bibiana Osteria Enoteca and was recognized by Washingtonian Magazine as one of the “Top 13 Rising Chefs” in the Washington, D.C. area. Upon receiving this prestigious honor, Chef Douglas returned home to his beloved New York, where he served as pastry chef at Chef David Bouley’s Bouley Restaurant in Manhattan, before joining the team at the Livanos Restaurant Group’s flagship restaurant, Oceana.
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 wines from Australia and New Zealand, and expanding Oceana’s French 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, and started Court of Master Sommeliers. 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 six-month old 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, Ousia, and Oceana Poke 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.