Tradition
Welcome to Oceanos
This is the story of a father and son, Peter and Nikos Panteleakis, and their shared dedication to what they know best, what they give most, and what they love deeply.
At Oceanos, you’ll find Peter, the heart and soul of the kitchen, rolling and baking his signature homemade bread before diving into prep work alongside his culinary team. He’s the same man who later steps into the dining room, connecting with guests to ensure every experience isn’t just memorable—it’s extraordinary.
Then there’s Nikos, Peter’s son, who brings boundless energy and passion to every corner of the restaurant. Whether he’s shaking up signature cocktails behind the bar, inspecting dishes as line manager, or personally delivering plates to tables, Nikos embodies the same commitment to excellence that defines his father. Together, they form a seamless team, blending tradition with innovation, and their shared love for hospitality resonates in every detail.
For nearly two decades, Oceanos has been more than a seafood restaurant—it’s a testament to family, where guests become part of the story.
The story, however, goes back much further. It began in 1969 with The Whale, the first restaurant opened by the Panteleakis family. The Whale quickly became a local favorite, setting the standard for fresh seafood and authentic hospitality. Over the years, the family’s vision evolved, and in time, The Whale transformed into Oceanos, a place where tradition and modernity meet in perfect harmony.
This legacy of excellence, spanning more than 50 years, continues to thrive at Oceanos. Like every day in the lives of this father-and-son duo, it all begins at the Famous Fulton Market.
… and so the story begins.
1:00 AM
The Early Morning Ritual
While most of Fair Lawn sleeps soundly, the Panteleakis duo—father Peter and son Nikos—are already in motion. In the wee hours of the morning, they grab their coats, a coffee in hand, and head out into the quiet night for their daily 1:00 a.m. check-in at the iconic Fulton Fish Market.
For Peter, this ritual has been a part of his life for over 40 years, and for Nikos, it started when he was just 12 years old. The market feels like a second home to them, a place where the vendors affectionately call them “Mr. Whale” and “Little Whale,” a nod to their beginnings at The Whale Restaurant.
Their reputation at the market is legendary. Peter, with his trained eye and discerning touch, moves with precision and purpose, hand-picking only the best seafood. Quality is non-negotiable, and price is never the question—only the freshest and finest catch makes the cut. It’s this dedication, forged in the early morning hours, that defines Oceanos and ensures every dish served is nothing short of exceptional.
2:30 AM
The Next Stop: Prime Perfection
By 2:30 a.m., Peter and Nikos are back in their car, heading straight to MBH, where another father-and-son duo awaits them in their state-of-the-art dry-aging facility.
Here, Peter applies the same meticulous scrutiny as he does at the fish market. Surrounded by racks of USDA Prime Beef, he examines each hanging cut with precision, searching for the perfect marbling that promises tenderness and flavor. With decades of expertise guiding his choices, Peter selects only the juiciest, most flavorful cuts to bring back to Oceanos.
Whether it’s the seafood or the steaks, the Panteleakis family leaves nothing to chance. Their early morning ritual is a testament to their unwavering commitment to quality, ensuring that every dish served at Oceanos is a celebration of the very best ingredients.
3:30 AM
Back to “Home”
By 3:30 a.m., the Panteleakis duo returns to their true home—the stainless steel kitchen where the real work begins. Trading his jacket for an apron, Peter seamlessly transitions into master breadmaker, a role he’s perfected over decades.
With a creative flair and practiced hands, he kneads, braids, and shapes dough for the day’s 80 loaves of homemade bread—each one a signature staple of Oceanos. But the artistry doesn’t stop there. Peter also meticulously prepares delicate phyllo dough nests, destined to cradle the desserts that add the perfect sweet finish to the Oceanos dining experience.
In this quiet, pre-dawn rhythm, the foundation for the day’s success is laid—one loaf, one nest, and one tradition at a time.
Welcome to Oceanos
By the crack of dawn, as the city begins to yawn and stretch for the day, the Panteleakis family is already on their second shift. The kitchen hums with activity, and the team is hard at work, preparing to welcome the first guests of the day to their beloved restaurant in Fair Lawn.
As seafood and hospitality experts, our mission is simple: to make you feel as comfortable at Oceanos as you are in your own home. Or, as Nikos likes to say, “Welcome home.”
WELCOME TO OCEANOS