Chef Jared Gadbaw of Marea - Biography

If simultaneously overseeing the kitchens of Marea in New York and Morini in Istanbul, Turkey, seems like a stretch, Jared Gadbaw is ready for it. A graduate of Michigan State University with a degree in hospitality business, Gadbaw spent formative months traveling across Europe, eating, drinking, and taking in its various cultures and cuisines—unwittingly preparing himself to one day create modern Italian cuisine in a very old Turkish city.

After his trip, enamored of a hands-on approach to the culture of cuisine, Gadbaw enrolled in what is now The International Culinary Center in New York City. After graduation, Gadbaw worked his way through the kitchens of Django, Eleven Madison Park, and Esca. In September 2007, Gadbaw joined Michael White at Alto as the restaurant’s sous chef.

The professional relationship proved pivotal. Under White’s tutelage, Gadbaw not only learned Northern Italian cuisine, but he also gained a larger (deeper) appreciation of Italian cuisine as a whole. He traveled extensively as part of his training. When the Altamarea Group opened Marea in 2009, Gadbaw was promoted to chef de cuisine, earning the restaurant—and himself—accolades, including two Michelin stars and a 2010 James Beard Award for “Best New Restaurant.” When the Altamarea Group opened Morini in Istanbul in 2013, Gadbaw was an obvious choice to lead a team in Italian cuisine across an ocean.