It's with bittersweet feelings that I announce that Executive Pastry Chef Jansen Chan has moved on from Oceana to take on a new challenge, he has taken on the role of Director of Pastry Curriculum of the International Culinary Center here in NYC. I am very happy for him and am grateful for his nearly six years of service, friendship, good times and good eating.
And it is with much happiness that I announce that Executive Pastry Chef Joseph Gabriel has joined me in the kitchen here at Oceana. I have known Joseph for several years, since he was the Executive Pastry Chef of a very excellent restaurant in my home state of New Jersey, The Pluckemin Inn. I was wowed by Joseph’s desserts back then and am thrilled to be working with him now. After working at The Pluckemin Inn and just prior to joining me here, Joseph was the Executive Pastry Chef of the renowned pâtisserie Versailles in Greenwich, Connecticut.
Joseph’s desserts have a modern style and flair rooted in classic technique that make a seamless transition from savory to sweet in your meal here at Oceana. And his additions to the “From the Bakery” section of the dessert menu such as his new take on éclairs and macaroons can’t be beat while sitting at the bar with a cup of coffee or tea in the afternoon.
I’m looking forward the tough part of my day – the “quality control checks” of the offerings of the pastry kitchen!
