PJ Calapa
About PJ CALAPA, Executive Chef, Marea NYC
Chef PJ Calapa 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. Calapa 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 and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and 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, and 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. In the Spring of 2017 Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary expertise as the Executive Chef of Marea New York, helming the kitchen and menu development for the concept’s New York flagship location.
