Our Story — Aurelia | Modern European Fine Dining

Interior view of Aurelia restaurant showing elegant dining room with warm ambient lighting and exposed brick walls

Since 2010

A Journey of Flavor
and Passion

Aurelia was born from a simple belief — that extraordinary dining begins with extraordinary ingredients and the unwavering dedication to craft. Founded in 2010 by visionary restaurateur Elena Marchetti and Executive Chef Marco De Luca, our restaurant set out to reimagine modern European cuisine for the contemporary palate.

What began as an intimate 30-seat dining room in the heart of downtown's Arts District has evolved into one of New York's most cherished culinary destinations. Over fifteen years, we've earned recognition not just for our food, but for the complete experience — from the warm welcome at the door to the last sip of espresso.

Our name, Aurelia, is derived from the Latin word for "golden" — a tribute to the golden moments we strive to create for every guest who walks through our doors. Every evening at Aurelia is an invitation to slow down, savor, and connect over food that tells a story.

The Visionary

Meet the Chef

Marco De Luca

Executive Chef & Co-Founder

Born in the coastal town of Positano, Italy, Chef Marco De Luca grew up surrounded by the aromas of his grandmother's kitchen — fresh herbs, slow-simmered sauces, and bread baked in a wood-fired oven. It was there, among the lemon groves of the Amalfi Coast, that his lifelong love affair with food began.

After training at the Culinary Institute of Bologna and honing his craft at Michelin-starred kitchens across France, Italy, and Spain, Chef De Luca brought his vision to New York. His approach blends time-honored European techniques with bold, contemporary flavors — always anchored by the quality of the ingredient itself.

Under his leadership, Aurelia has been recognized with numerous accolades including two James Beard Award nominations, a coveted Michelin Bib Gourmand distinction, and features in Food & Wine, Bon Appétit, and The New York Times. Yet for Chef De Luca, the greatest reward remains the same — the look on a guest's face after the first bite.

Executive Chef Marco De Luca in the Aurelia kitchen, carefully plating a dish with precision and focus

What We Believe

Our Philosophy

Every element of the Aurelia experience is guided by three core principles that define who we are and how we approach the art of dining.

Seasonal Sourcing

We partner with local farms and trusted purveyors to source the finest seasonal ingredients. Our menu changes with the harvest, ensuring every dish captures nature at its peak — vibrant, flavorful, and honest.

Artisanal Craft

From our handmade pastas and house-baked breads to our slow-braised stocks and carefully composed sauces, everything is crafted in-house with meticulous attention to technique, time, and tradition.

Genuine Hospitality

Fine dining should never feel intimidating. At Aurelia, warmth and attentiveness define the guest experience. We believe every visitor deserves to feel welcomed, valued, and cared for — like family.

By the Numbers