Chef Michael White, originally from Wisconsin, decided to attend Kendall Culinary Institute where he graduated and began working at Chicago’s Spiaggia. He then went to Imola for 7 years to study at the acclaimed San Domenico. Upon returning to the United States, he opened restaurants in New Jersey until forming the Altamarea Group with Ahmass Fakahny and opening area. Since then, they have opened other award-winning restaurants in New York, New Jersey, Pennsylvania, Dubai and Istanbul.
Chef white has received awards from Michelin, Relais & Chateaux, James Beard Foundation, Zagats and other organizations. He has also cooked for several U.S. Presidents.
Marea’s cuisine features the flavors of coastal Italy. It highlights the best of sea. Begin your meal with Santa Barbara Sea Urchin or a tasting of Crudo including Pacific Snapper, Pacific Langoustine or Geoduck. Fresh Oysters from various locations or available or you may want to try the antipasti of Nova Scotia Lobster, Burrato with Basil and Eggplant. Pasta courses include Tagliatelle with Norwegian King Crab or Spaghetti with Manila Clams. Seasonal Fish, as well as whole fish and shellfish, include Holland Dover
Sole or Salt Baked Wild Italian Bass. For the meat lover, you can order Roasted Venison or Grilled Creekstone Sirloin. Desserts are traditionally Italian including Panna Cotta, Bombolini and Semi Freddo. Or you may want to finish off with cheese offerings from Indiana, Pennsylvania, Indiana or Italy.
- Michelin 2 Star
- AAA, 5 Diamond
- Forbes, 4 Star
- Zagat
Website: www.marearestaurant.com
Phone: 212-582-5100
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Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.