Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Marea Restaurant of a Grand Chef Relais & Châteaux in town
240 Central Park Sout 10019 - New York New York United States Tel. : + 1 212 582 5100 Fax : + 1 212 582 5177
E-mail : marea@relaischateaux.com Website : http://www.marea-nyc.com Owners: Ahmass Fakahany and Michael White Maître de Maison: Rocky Cirino Grands Chefs Relais & Châteaux: Michael White and Jared Gadbaw
Weekly closing: Saturday lunch Annual closing: January 1st, July 04th and December 25th
‘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.
United States
