Chef Ben Pollinger
New Jersey native Chef Ben Pollinger opened The Hill in June 2018 in Closter NJ.
After receiving a Michelin star and three stars in the New York Times for his creative, flavorful cooking in New York City and authoring the hit cookbook School of Fish, Chef Pollinger hangs his shingle close to home in Closter, New Jersey. Chef Ben rose to acclaim as Executive Chef of the grand seafood restaurant Oceana in Midtown Manhattan for ten years. He also served as Executive Chef of The Sea Grill overlooking the Rockefeller Center skating rink. A frequent guest on the Today Show, The Dr. Oz Show and a contributor to numerous publications, Chef Pollinger was recognized as one of NYC’s leading chefs and authorities on all things seafood.
Chef Ben found his passion for cooking in humble beginnings. While studying Economics at Boston University, Ben took a job cooking in his dormitory cafeteria. Bitten by the cooking bug, he proceeded to The Culinary Institute of America where he graduated as class valedictorian. His successes at the CIA led him to cook at for one full year under Chef Alain Ducasse at Le Louis XV in Monte-Carlo, Monaco, then regarded as the best restaurant in the world.
Returning home, Ben refined his craft cooking in legendary NYC restaurants La Côte Basque, Les Célébrités and Lespinasse. He then worked in kitchen management many years under famed restaurateur Danny Meyer and Chefs Floyd Cardoz and Michael Romano at Tabla and Union Square Cafe.
Chef Ben serves on the Board of Directors of Table to Table, Northern New Jersey’s leading hunger relief charity. Besides being a proud dad to three children, Ben enjoys tending his garden, which bears many ingredients for The Hill, and also enjoys road cycling (particularly climbing hills!)
About the Restaurant
The Hill provides elevated dining in a casual environment
The Hill features globally influenced, seasonal American cooking with the lightness and bright global flavors Chef Ben Pollinger is known for. Fine seafood, steaks, game and vegetable-centric options feature on the menu.
General Manager Andrew Tyler brings authenticity and creativity to The Hill’s dining room service and beverage program. He maintains a smart, varied wine list, leading craft-beers, and seasonal cocktails.
The style takes a cue from Scandinavian minimalism with a rustic farmhouse decor accented by mid-century design elements, industrial elements and warm earthy colors and natural tones. The atmosphere is inviting and approachable, suitable for everyday dining and also features a full bar, private dining room and outdoor patio.
Chef Ben looks forward to welcoming you to The Hill!