About
The Flagship of The Livanos Group and a beloved New York City dining destination for over 30 years, Oceana is renowned for exceptional hospitality, an award-winning wine list, and world-class cuisine from Executive Chef Tim Jocz.
Located on West 49th Street between 6th and 7th Avenues, just steps from Rockefeller Center, Radio City Music Hall and Broadway’s famed theaters, Oceana features stunning interiors with warm tones, exquisite lighting, and stained glass, creating an energetic and inviting dining experience.
The Livanos Family
The Livanos family’s extraordinary legacy began in 1957 when John Livanos immigrated to the United States from Greece. Starting as a dishwasher in his uncle’s Manhattan restaurant, John 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 and Molyvos in New York City, as well as Moderne Barn in Armonk, NY, and City Limits in White Plains, NY.
Nick Livanos, the eldest sibling, spent his childhood working in the family’s restaurants during the school year and summers in Greece. With a family deeply rooted in cooking and commercial fishing, Nick developed a passion for food early on, building his culinary expertise on the values of freshness and quality. After graduating with a management degree from Adelphi University, Nick’s path took a turn when he decided to visit the Culinary Institute of America (CIA) in Hyde Park, NY, where he later enrolled. Today, he oversees all Livanos restaurants, sharing responsibilities with Bill and Corina. Nick enjoys connecting with guests, sharing stories of food, family, and life.
Bill Livanos, like Nick, was inspired by their father’s dedication to the restaurant business. As a child, he frequently accompanied his father to work, first at their diner in West Hempstead, NY, and later at the Arch Diner in Brooklyn. Bill worked every position at the Arch Diner before studying business at Adelphi University. After working for national restaurant chains, Bill returned to the family business to develop the wine program at Livanos Restaurant and eventually took part in the beverage programs across all Livanos restaurants. Today, Bill helps manage the family restaurants, focusing on their suburban concepts.
Corina Livanos, the youngest sibling, looked up to her father and brothers as role models in hospitality. After earning a management degree from the University of Rhode Island, she worked her way through the family’s restaurants, eventually joining Nick and Bill as a key member of the management team. A highlight of her career was the 2010 opening of Moderne Barn in Armonk, NY, which introduced a casual yet sophisticated dining concept to the neighborhood. While each Livanos restaurant has its own character, Corina hopes every guest experiences the same core elements: delicious food, exceptional service, and a welcoming atmosphere.
In 2016, the third generation of the Livanos family, Nick’s sons Johnny and Enrico, joined the family business. Johnny graduated with degrees in hospitality management from Cornell University and the Culinary Institute of America’s Greystone Campus in California, while Enrico earned his degree in hospitality management from Syracuse University and attended the Culinary Institute of America.