Sous Chef Ed Dollinger, a New Jersey native, discovered his love of working in kitchens while he was just a boy, tagging along to work with his father, who managed a local country club. After graduating from Johnson and Wales University in Providence, Dollinger moved to New York, where he worked for seven years as a line chef.
The better part of those seven years were spent at Le Bernardin, a Michelin Star-rated restaurant, which boasts the highest number of James Beard Awards than any other restaurant in New York City. His next stop was Daniel, a Relais et Chateaux restaurant and one of the only ones to receive The New York Times’ coveted four-star rating as well as three Michelin stars. Dollinger also worked as a sous chef for Donald Trump.
In 2012, Dollinger traded the Big Apple for the Ocean State when he was hired as PM Sous Chef at the Ocean House. When asked to describe his role with the luxury hotel’s culinary team, Dollinger says he serves as the “eyes and ears” of the kitchen, working very closely with the Chef de Cuisine.