Craig Dima

Executive Sous Chef

A graduate of the French Culinary Institute, Craig Dima has honed his culinary skills throughout New York City, working in diverse settings ranging from intimate, 50-seat Lower East Side restaurants to Michelin-starred kitchens. Craig joined Oceana over five years ago as a line cook and quickly rose through the ranks, eventually earning the title of Executive Sous Chef. His passion for cooking, influenced by a wide array of global cuisines, led him to leave his previous career as a business owner and fully immerse himself in the culinary world. Today, Craig channels his eclectic influences and deep experience into creating exceptional dishes at Oceana.