3 Reasons to Travel with PJ Calapa

A Ladder to the Stars

From line chef to sous chef, to a member of the Alatamarea Group, PJ rose through the restaurant ranks quickly. By 2013 he had earned 3 stars from the New York Times, a Michelin star, and a Rising Star Chef Award.

Real to Reel

It’s no surprise that seafood dominates PJ’s menus: as a child, he worked at his grandfather’s wholesale fish business. Now an avid fisherman himself, PJ can’t wait to explore the Mediterranean Sea’s endless bounty.

All in the Family

PJ’s first teacher was his grandmother. In their large Mexican-Italian family, meals were a way to connect. According to PJ—despite all his experience in top kitchens—his grandmother’s eggplant parm has his beat.