The Manhattan Ocean Club has provided Steven Mellina with a dramatic stage on which to present his classic seafood cuisine. One of America's spotlighted and distinguished new breed of young chefs, Mellina started cooking professionally at the age of 14. His credentials include a year of training at the Cordon Bleu (Paris) as well as working with Michel Guerard and Paul Bocuse. Mellina held responsible positions in various Caribbean establishments, after which he became associated with such ...
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