Wine & Culinary

A Special Evening with Chef Michael White at Vaucluse in New York City!


Inside Access from Chase and award-winning chef and restaurateur Michael White invite you to a private evening at Vaucluse, Altamarea Group’s stylish brasserie with a New York vibe.  

Designed by Meyer Davis, the alluring space of Vaucluse beautifully integrates contemporary design elements with the natural grace emblematic of Provence. This exclusive evening will begin with a reception featuring Champagne Henriot and caviar from Sturia Caviar Haute Couture.

Following the reception guests will be seated for Chef White’s specially curated four-course seasonal menu featuring fine meats from D’Artagnan, Hudson Valley Fois Gras and a cheese course by Savencia Fromage & Dairy.

Each dinner course will be paired with wines from Bouchard Père & Fils and the dessert wine will be Cremant de Bourgogne. Water for the evening will be provided by Acqua Panna and S.Pellegrino.

Chef Michael White will visit with guests throughout the evening to share his culinary journey and inspirations and take photos with guests.

Chef Michael White grew up in Beloit, Wisconsin and earned his degree from the Kendall Culinary Institute. In 2007, Ahmass Fakahany and Michael White officially formed the Altamarea Group to open Marea, which now holds two Michelin Stars. Since then Fakahany and White extended their culinary vision and with numerous highly acclaimed restaurants in, New York, New Jersey, and Washington, D.C. including Vaucluse, Ai Fiori, Osteria Morini, Campagna, and Nicoletta Pizzerias. Outside the United States, Altamarea also has properties in London, Istanbul, and Hong Kong. Chef White has also cooked for several U.S. Presidents.

Chef White has been nominated for a James Beard Award for Best Chef, and he is the author of numerous cookbooks including Classico e Moderno, written with Andrew Friedman, with a foreword by Thomas Keller.