Michael White

Chef Michael White is a celebrated chef with numerous accolades, including a James Beard Award for Best New Restaurant in America, six Michelin stars, and multiple three-star reviews from The New York Times.

White honed his skills through years of rigorous training, beginning at Kendall Culinary Institute before working under Chef Paul Bartolotta at Spiaggia in Chicago. He then spent seven years in Italy, training with Chef Valentino Marcattilii at Ristorante San Domenico and immersing himself in the country’s ingredient-driven culinary traditions.

White became Chef de Cuisine at Spiaggia, helping secure a four-star Chicago Tribune review. In 2002, he made a name for himself in New York as Executive Chef of Fiamma Osteria, earning a three-star review from the New York Times and being named Esquire’s Best New Chef. His cookbook, Fiamma: The Essence of Contemporary Italian Cooking (2006), brought his expertise to home cooks.

In 2007, White co-founded the Altamarea Group, launching acclaimed restaurants like Due Terre, Due Mari, Alto, and Convivio. His 2009 venture, Marea, earned three New York Times 3-star reviews, two Michelin stars, and multiple Best New Restaurant awards. Over the next decade, he expanded globally to Hong Kong, Istanbul, Washington, D.C., Dubai, and beyond.

In 2020, White partnered with hospitality attorney Bruce Bronster to launch BBianco Hospitality, specializing in restaurant branding, design, and management. Their projects include Paranza at Atlantis Bahamas, Mirabella at Fontainebleau Miami Beach, Levant at La Concha Renaissance San Juan Resort, and Michelin Guide featured, Santi in New York City.

A master of Italian coastal cuisine, White continues influencing the global culinary scene, bringing his passion for Italian flavors to new audiences worldwide.