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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Marea.

Restaurant of a Grand Chef Relais & Châteaux in town. United States,New York

Michael White & Jared Gadbaw

Chef
Marea New York 10019

‘I made my career out of what had simply been a hobby for me at home in Beloit, Wisconsin. I was helped in this by some pivotal encounters. First there was Paul Bartolotta. The chef at Spiaggia, the most famous Italian restaurant in Chicago, took me on when I left the Kendall Culinary Institute. I learnt from him how to conjure up dishes from the boot of Italy, before I travelled with him to that ‘country’ to put the finishing touches to my training. In Imola, another pivotal encounter: Valentino Marcattilii, chef at Ristorante San Domenico. Over a period of almost seven years, he taught me all he knew about the Italian culinary arts. I was then ready to return to the United States to open my own restaurant. In 2011, another decisive meeting. Ahmass Fakahany, a Wall Street investor, was willing to team up with me to open Due Terre in New Jersey. This was the first of what is now a group of six restaurants, all focusing on Italy. Marea, in New York, offers a cuisine of my adopted country based on the sea, with crudo raw fish, pasta and baked whole fish. Maybe we’ll see each other there sometime?


What was your most moving culinary experience?
My first service at the Spiaggia. When I'd finished, I wanted to be a chef for life.


The most amusing kitchen incident you ever witnessed?
I was cooking in a private house on the slopes of Aspen for Bombardier. It was such a high altitude that the water was taking hours to come to the boil! Somewhat embarrassing to say the least.


Your best piece of advice for amateur chefs?
Work hard. Don't slack. Don't let your ego or someone else's ego get in the way.