Vaucluse is a stylish brasserie with a distinctive New York vibe. Altamarea Group welcomes you to experience its foray into French cuisine through impeccable food, provocative drinks, and an alluring, vibrant setting. Vaucluse is a celebration of the uniquely spirited Provençal joie de vivre.


Chef Michael White, joined by Marea’s Executive Chef Jared Gadbaw, has created a menu embracing a variation of traditional French culinary sensibilities fine-tuned to the urban palate. The Vaucluse menu features a balance of approachable, classic and innovative dishes as well as daily specials that draw inspiration from both the rich history of French cuisine.  The menu, which includes a raw bar, hors d’oeuvres, seasonal produce compositions, handmade pastas, expertly prepared meats and fish, dishes pour deux, and rotating daily specials, is complemented by a collection of breads baked in-house daily.


Vaucluse features a prominent bar at its core.  Its beverage program features an extensive French and American wine list along with a carefully curated cocktail program. Fashioned by Meyer Davis, the space beautifully integrates contemporary design elements with the natural grace emblematic of Provence.


  • Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin.  By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia.  He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States.  In 2007, White partnered with Ahmass Fakahany to open Due Terre and Due Mari in New Jersey.  One year later, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, and holds two Michelin stars.  From Marea, Fakahany and White extended their culinary vision and opened Michelin-starred Ai Fiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New JerseyJ; and Washington, D.C.; Campagna and The Barn at the Bedford Post Inn; Vaucluse, their French brasserie on Park Avenue, New York; and Nicoletta Pizzerias.  Outside the United States, Altamarea has properties in London, Istanbul, and Hong Kong.


    Chef White has received the highest recognition in his career from Michelin, Relais & Chateaux, The New York Times, James Beard Foundation, Zagats and many other organizations.  White was also named of of the “40 Most Influential New Yorkers under 40” by Crains, New York.  He has also been requested to cook for several U.S. Presidents.

  • Rocky Cirino is a Managing Director at the Altamarea Group, with management responsibility for Ai Fiori, Marea, Ristorante Morini, Bedford Post Inn restaurants, and now Vaucluse. Prior to his expanded responsibilies in fine dining, Rocky initially served with Altamarea Group as the General Manager at Marea in charge of creating the special ambiance and excellent service that accompanies Chef White’s coastal Italian cuisine.


    Rocky learned hospitality management at Le Cordon Bleu. He commenced his career at the Four Seasons in Scottsdale, AZ, where he worked as a Room Service Manager and later transferred to open the Four Seasons in San Francisco. Thereafter, he first worked with Chef Gary Danko at his eponymous restaurant, Gary Danko. In 2004, Rocky moved to New York to work with Chef Daniel Boulud at his highly acclaimed restaurant, Daniel. After three years at Daniel, he moved on and up to become the Maitre’d at Cru. From there, Rocky was recruited by the Altamarea Group to join the opening team at Marea to create a dining experience that combines seamless service, superb cuisine, an award‐winning wine program. 


    Under Rocky’s direction and deep commitment to the highest standards of service, Marea achieved the 2010 James Beard Award for Best New Restaurant in the United States, as well as countless other accolades, including three stars from The New York Times, and two Michelin stars.

  • Jared Gadbaw is an Executive Chef within the Altamarea Group, leading the kitchens at Marea and Vaucluse.


    Upon graduating from Michigan State University with a Bachelor’s Degree in Hospitality Business, Jared spent three months traveling Europe and exploring the varied cuisines the continent has to offer. Upon returning to the States, Jared enrolled and graduated from The French Culinary Institute (FCI) in New York City.


    Jared then worked in a number of well-known restaurants throughout the city, including Django, Eleven Madison Park and Esca. In September 2007, Jared joined Chef Michael White at Alto as the restaurant’s Sous Chef. Jared learned the unique culinary style of Northern Italy and under White’s tutelage gained a new and deeper understanding of Italian cuisine. Jared has also traveled extensively for Altamarea Group outside the United States  at culinary events and its international openings to absorb new cultures and flavors and continue to enhance his capabilities.


    When Altamarea Group open Marea in 2009, Jared was promoted as Marea's Chef de Cuisine.  He has received acclaim for his culinary skill and technique with seafood.  Marea has since received two Michelin Stars, 2010 James Beard Award for Best New Restaurant in the United States, and three stars from The New York Times, as well as being the highest rated Italian restaurant in Zagat consistently.

  • Adam's memories of his early appreciation of all things culinary traces to his early youth, whether watching Jacques Pepin on TV or helping make a family dinner.  He has always felt a natural pull to the service industry and taking care of people. This led him to begin bussing tables at a local Port Washington, NY yacht club in his late teens.


    After obtaining a degree from the University of Massachusetts at Amherst in Legal Studies and Psychology, he took on various service positions in Florida and Maui before moving back to NYC to hone his craft in the big apple. While attending the French Culinary Institute for classic French culinary arts, he worked simultaneously at Cafe Boulud on the Upper East Side. Adam joined the Altamarea Group in 2009 as a manager at Marea, which received 3 stars from the NY Times, 2 Michelin Stars, and a James Beard Award for Best New Restaurant.


    Adam then extended his experience on the West Coast at Nancy Oakes’ celebrated restaurant, Boulevard in San Francisco, for 4 years. But, Adam missed the vibrancy of New York and returned to NYC to rejoin Altamarea Group as Assistant General Manager of Vaucluse, where he integrates his passion for leadership and growth with his love of food and genuine hospitality.  Adam has recently been promoted as the General Manager at Vaucluse. 

  • Richard Anderson had a love for beverages. Even as a child, he was filling his mom's grocery cart with any new drink he could find. His love for wine came later, while working as a captain at Dickie Brennon's Palace Cafe in New Orleans, Louisiana. After evacuating the city in preparation for Hurricane Katrina, he decided it was time to make the move to New York City. There he began working at CRU as a captain & bartender. CRU, at the time, had one of the best wine programs in the country and was an amazing place for him to expand his knowledge of wine and service. In 2009 he joined the opening wine team of Marea, where he helped achieve the Wine Spectator Best Award of Excellence. 


    Richard then became the Wine Director at Ristorante Morini and today leads the Vaucluse beverage program.