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 and his team of chefs have 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.

  • David Schneider’s passion for hospitality and food began in Huntsville, Alabama where he enjoyed helping his parents prepare elaborate meals for family and friends.  It was during these formative years that he discovered the joy food and wine brought to others through his service.

    David followed his love of film and food to New York City’s Columbia University and the Institute of Culinary Education (ICE). He began his professional career as a captain at Petrossian followed by two years in the kitchen at 71 Clinton Fresh Food. After returning to the front of the house and working as a server at various Italian restaurants, David entered management at USHG’s MoMA Cafes before joining the opening management team at A Voce Columbus. In 2011, David joined the Altamarea Group’s Marea as a Floor Maitre d’. Marea’s energy, excitement, and camaraderie convinced him that he had found his niche with AMG. David left Marea to become the opening General Manager of Ristorante Morini and then Ai Fiori. David now brings his love for fine dining, passion for hosting others, and earnest desire to share gracious hospitality as Director of Ai Fiori and Vaucluse, Altamarea Group's first French restaurant. 


  • Lauren DeSteno was born and raised in Franklin Lakes, New Jersey.  Growing up in an Italian and Spanish family, she was exposed to the importance of food both in celebration of heritage and providing a base for social interactions.  Lauren became a fixture in her kitchen at eight years old and never looked back. At age sixteen, she completed her first paid private catering event.  Coming from a family so grounded in food culture and tradition, it is interesting to note that Lauren is the only one who made a career out of it. Lauren received her Bachelor’s degree in Finance and Spanish from Fairfield University in Connecticut.  During that time she spent a semester abroad in Seville, Spain immersing herself in Spanish language and culture.  After graduation, Lauren went back to Europe and traveled extensively before enrolling in the Culinary Institute of America at Hyde Park.

    Lauren’s formal culinary education led her to the highly-lauded kitchen of Eleven Madison Park where she worked as both a savory and pastry sous chef. After a short hiatus spent food styling and recipe testing, Lauren joined the Altamarea Group at Marea just three days after opening in May 2009. Lauren’s passion and incredible talent fueled her ascension at Marea from her start as chef de partie of Garde Manger to the role of Chef di Cucina.  Lauren is presently the Corporate Executive Chef of the Altamarea Group, where she works with the myriad properties, various special projects, and provides culinary support to Chef Michael White. 

  • Arthur Lee grew up in restaurants helping his father at Golden Pond, a Chinese restaurant in Queens, NY. He took a break from cooking to attend Baruch College for Computer Information System. Returning to his passion, he enrolled at the Culinary Institute of America, with an externship at Tribeca Grill, and graduated in 2005.  Upon graduation, Lee worked under Chef Gabriel Kreuther at The Modern and helped open Adour by Alain Ducasse. Arthur then began working at Scarpetta as Chef de Cuisine.  Anxious to take a break from the bustle of New York City, Lee moved to Hong Kong to work at Altamarea Group's Al Molo.  After two years of living abroad, Lee decided to return home to NYC as Chef de Cuisine and then Executive Chef at Ristorante Morini. Arthur now holds the role of Corporate Executive Chef, providing culinary support in the Altamarea Group NYC restaurants as needed, and working alongside Chef Michael White on various projects.

  • Vaucluse’s Executive Pastry Chef Aisha Momaney always had a love of food and creativity since she was a young girl. It wasn’t until she was in her junior year of college that working in a traditional office setting, that she realized something was missing. She quickly enrolled in culinary school at French Culinary Institute and following an intense 6 month course, she graduated and began her culinary career.


    First up in her career timeline was Union Square Hospitality’s North End Grill. Aisha spent 3 years here, working her way up from pastry cook to their first pastry sous chef. Looking to further explore her creativity, Aisha moved on to the Lebanese restaurant Ilili and then Michelin-starred Aldea. Working alongside a small team at Aldea, Aisha became equipped to work quickly and efficiently. 


    It wasn’t until 2015 when all of Aisha’s focus, hard work and dedication were truly put to the test when Aisha came on as pastry cook at Vaucluse. After just two years, she was quickly promoted to Executive Pastry Chef. Aisha’s knowledge and attention to detail is evident based on the innovative and creative dessert menu 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.

  • From the first time Vaucluse’s head bartender, Ashley Meehan stepped foot behind a bar, she knew that was where she was meant to be. Having previously run the gamut of front of the house positions, including host and server, for a local Westchester eatery, Ashley quickly became engrossed in all things bar related. From sitting in on wine classes, to stepping in as bar back, and eventually taking on shifts of her own behind the bar, Ashley spent close to 5 years absorbing all she could from the local eatery.


    When the time came for a change and Ashley headed to the West Coast, she continued to focus on the beverage world. She toured breweries, yeast labs and even received some Cicerone training, which is a certificate program to designate hospitality individuals who study to become beer experts. When it was time for Ashley to return home to New York, she was quick to work as a bartender and manager for the Empellón establishments, including Taqueria, Al Pastor and Cocina. Wanting to learn even more, Ashley  embraced the opportunity Empellon offered to send her to Jalisco, Mexico, where she learned all about the agave process.


    All of Ashley’s hard work, knowledge and skills are what set her on the path to Altamarea Group’s first French restaurant, Vaucluse. Ashley can now be found behind Vaucluse’s bar doing what she loves and sharing her knowledge and creativity with every guest.