Craig Dima

Executive Chef

Chef Craig Dima is the Executive Chef of Oceana, where he brings more than a decade of New York City culinary experience and a deeply personal approach to hospitality-driven cuisine.

A graduate of the French Culinary Institute, Chef Dima has honed his craft in a wide range of acclaimed kitchens across the city. His career includes stages and tenures at Major Food Group (The Pool), Marea Restaurant Group (Osteria Morini), JVG Restaurants (ABC), and Huertas, the New York Times–ranked Lower East Side restaurant known for its bold flavors and intimate energy. These experiences exposed him to everything from Michelin-starred precision to the creativity and soul of smaller, chef-driven dining rooms.

Inspired by global cuisine and guided by a simple philosophy—as long as it tastes great and is cooked with love—Chef Dima’s food reflects both technical discipline and emotional warmth. His passion lies in translating his love of cooking and hospitality directly to the guest experience, ensuring that every dish served at Oceana feels thoughtful, expressive, and deeply satisfying.

Chef Dima joined Oceana more than seven years ago and quickly rose through the ranks, becoming an integral force in the restaurant’s culinary evolution. Recently promoted to Executive Chef, he now leads the kitchen with a vision rooted in seasonality, balance, and refined simplicity, while honoring Oceana’s legacy as one of New York City’s premier seafood destinations.