PJ Calapa - Marea

WHO: PJ Calapa is executive chef at Marea.

ABOUT:  Calapa’s exposure to a range of cuisines and flavors began at an early age, growing up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. He continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. 

Calapa then moved to New York. As a CIA graduate, he worked at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he quickly rose through the ranks to become executive sous chef. It was at Nobu 57 that Calapa learned about the delicate art of Japanese cuisine, which still informs his vision for fine dining. In 2010, Calapa joined Chef Michael White’s Altamarea Group to help launch Ai Fiori, which earned three stars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Costata, Campagna and the Barn at the Bedford Post Inn. 

In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own: The Spaniard and Scampi. Rejoining Altamarea Group, Calapa continues his culinary expertise as the executive chef of Marea New York and Marea Beverly Hills, helming the kitchen and menu development for each of the concept’s U.S. locations. 

WHAT: Calapa brings the bold, authentic flavors of coastal Italy, infused with the unmistakable style and swagger of New York, to this gem of a spot that earned three stars from the NY Times and a James Beard Award for Best Restaurant.

WHEN: Thursday, May 8, 6 PM - 8 PM EST

WHERE: De Gustibus Cooking School