Mastering the Art of Flavor Harmony at Oceana Seafood Restaurant
An Interview with Chef Craig Dima
By: Naoki Nakamura
In the world of culinary arts, a true chef is much like a maestro, orchestrating a symphony of flavors that resonate with every diner. Executive Sous Chef Craig Dima at Oceana Seafood Restaurant in New York City is a prime example, blending his background as a musician with his culinary expertise to create an experience that’s both unforgettable and full of character.
Chef Craig Dima
Chef Craig’s journey into the culinary world wasn’t a straight path; it was more like a musical crescendo that blossomed into a passion. Growing up in an Italian household, the kitchen was the heart of his home. Cooking alongside his mother, he developed a deep appreciation for food and family, where every meal was an event. But before he donned the chef’s hat, Craig was a rock star—a bass player in a band, spending his teenage years immersed in music, jamming with his father, a drummer, and his brother, a guitarist. This musical background laid the foundation for his approach to cooking, where rhythm and timing are key.
Craig’s day begins early—around 4:30 AM. By 6:30, he’s already at Oceana, meticulously checking inventory, sourcing the freshest proteins, and ensuring that everything is in place for the day ahead. His approach to preparation mirrors that of a conductor fine-tuning an orchestra before a performance, ensuring that every element, from the seasoning of proteins to the crispness of vegetables, is in perfect sync.
“The kitchen is like a band,” Craig says. “Every station has to work in perfect sync, much like instruments in a song. If one’s off, it throws off the entire melody.”
Tuna and nachos with a kewpie lime crème
At the heart of Craig’s culinary philosophy at Oceana is the use of market-driven ingredients, ensuring that every dish is fresh, seasonal, and bursting with flavor. Situated in the bustling heart of New York City, Oceana stands out for its elevated modern American seafood offerings, with each dish meticulously crafted to highlight the natural flavors of its ingredients.
One of Craig’s secret weapons in the kitchen is kewpie mayo. This ingredient plays a crucial role in many of his dishes, acting as a unifier that brings together diverse flavors into a cohesive and delightful experience.
For instance, in his Salmon Ceviche, kewpie mayo adds an extra layer of richness that balances the sharpness of yuzu juice and the freshness of the salmon. “kewpie brings that extra kick,” Craig notes. “It’s not just about the flavor—it’s about creating balance in the dish. The mayo helps to emulsify and unify the ingredients,” making it a crowd favorite at the restaurant.
Yellowtail crudo with a sriracha kewpie mayo cloud
Whether it’s a spicy tuna tartar or the seasonal soft shell crab sandwich, Craig finds ways to incorporate kewpie into his dishes, ensuring that each bite offers a perfect blend of flavors.
Chef Craig Dima’s journey from musician to chef at Oceana Seafood Restaurant has transformed kewpie mayo into more than just a condiment—it’s the secret to his beautifully balanced dishes. Whether adding richness to a Salmon Ceviche or a kick to a spicy tuna crispy rice, kewpie is the key to his flavor-packed creations. Next time you’re in New York City, visit Oceana Seafood Restaurant to experience Chef Craig’s symphony of flavors for yourself. It’s a culinary performance you won’t want to miss.
The Famous Spicy Tuna – a lunch favorite