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 theaters.
A pure and natural ethos characterizes our cooking style. Bold flavors emerge from our innovative compositions, by Executive Chef Bill Telepan, while simple preparations of whole fish and other offerings subtly tease the palate. With a focus on seasonal products and the finest seafood, we ensure a dining experience unlike any other. Sumptuous and visually arresting desserts conclude the dining experience on a sublime note.
Oceana serves breakfast, lunch, and dinner in the elegant main dining room for a sophisticated dining experience. For a more casual setting enjoy an Oceana signature cocktail reflecting the freshest seasonal ingredients with small bites (or a full meal!) in the lively cafe and bar.
For special celebrations or intimate meetings, Oceana offers private dining options for groups as small as two and as large as 500.
At once grand and intimate, with exceptional cuisine and attentive service, Oceana is the quintessential New York restaurant, appealing to discerning diners who love the fruits of the sea as well as the bounty of the land.
Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Bill Telepan
Executive Pastry Chef // Douglas Hernandez
General Manager // Ryan Yeisley
Wine Director // Adam Petronzio
Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. He brings to Oceana his commitment to using the finest and freshest ingredients, combined with his classic training and contemporary influences.
Telepan was the chef and owner of the critically-acclaimed, Michelin-starred Telepan Restaurant on Manhattan’s Upper West Side, and before then worked at Le Cirque, Le Bernardin, Ansonia, and Judson Grill. He also worked under the legendary Chef Alain Chapel in Lyons after graduating from the Culinary Institute of America.
Outside of work, Telepan 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. He 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 Hernandez 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 Hernandez 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 Hernandez 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.
Adam Petronzio joined the Oceana team in 2012 as a sommelier and took over the Wine Director position in 2015. In his new role, Adam has reduced the award-winning wine list to a concise list of 500 labels, turning the focus back to Old World Wines as well as those from new and upcoming producers. He has also introduced wine on tap.
“Cutting the wine list from over 1,000 to 500 labels was no easy feat,” says Petronzio. “I wanted to get back to Oceana’s roots and really focus on the classics, while also introducing unknown varietals and unique finds to guests, sharing how each wine represents a time, a place, and has its own history.”
Prior to joining the Oceana team, Adam worked in all realms of the wine industry. He was the Wine Director at Casa Mono, Café Boulud, and The Harrison; he worked in retail and wholesale in Boston and New York City; and he also worked the crush in the Willamette Valley of Oregon. Petronzio is a graduate from Johnson & Wales University, where he received his Bachelors of Science in Culinary Arts.
Truly dedicating himself to the world of wine, Adam has earned the following accolades: Wine Spirits Education Trust Advanced Certificate & Professional Certificate in Spirits; Court of Master Sommeliers Certified Sommelier; and Society of Wine Educators Certified Specialist of Wine.
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.