Michael White (chef)

Career

Although Michael White's soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin and enrolled in Kendall Culinary Institute 1989. He trained at Ristorante San Domenico in Imola, Italy under the culinary guidance of chef Valentino Marcattilii. For the next seven years, he studied the hands-on, ingredient-driven cooking style of the Italians. Chef White also trained extensively in Paris and South France in different locations.

White returned to the US in 2001 to Spiaggia as Chef de Cuisine and contributed to the restaurant's four star review from The Chicago Tribune. In 2002, he became Executive Chef of Fiamma Osteria. The restaurant garnered a glowing three star review from The New York Times; received a Michelin Star; and White was named Esquire's Best New Chef, 2002. White also brought his famous recipes to home cooks with his book, Fiamma: The Essence of Contemporary Italian Cooking (John While & Sons, 2006). After 10 years, Chef Michael is back at the location that launched his career.

In 2007, White partnered with Ahmass Fakahany to open Due Terre and later Due Mari in New Jersey, and both were highly acclaimed. He then took control of L'Impero and Alto in mid-town Manhattan. Alto quickly garnered three stars from The New York Times and one Michelin Star for 2009 and two stars for the 2010 and 2011 Guides. In 2010, White also transformed L'Impero into Convivio, which was awarded one Michelin star in the 2011 Guide.

Due Mari

In September 2008, Ahmass Fakahany and Michael White opened their second New Jersey restaurant called Due Mari in New Brunswick.

Marea

In May 2009, Fakahany and White opened Marea which garnered three stars from The New York Times, two Michelin stars in the 2012 Guide and Best New Restaurant by the James Beard Foundation. Marea also received several Best New Restaurant accolades from different organizations and has been featured in magazines all over the world.

Osteria Morini

In October 2010, Fakahany and White opened the first Osteria Morini in downtown Manhattan which holds true to the rich flavors of Italy's Emilia-Romagna region. In February 2012, they rebranded Due Terre in Bernardsville to become the second outpost of Osteria Morini. Osteria Morini at the Navy Yards opened in Washington D.C. in November 2013.

Ai Fiori

In November 2010, White ventured into the cuisine of the European Riviera with Ai Fiori at the Langham Place Hotel with a Mediterranean-inspired menu that focuses on the Italian and French Riviera's. In its first year Ai Fiori received one Michelin Star and three Stars from The New York Times.

Al Molo

In May 2011, White and the Altamarea Group opened Al Molo in Hong Kong, which translates to "The Pier" in Italian. Al Molo is located on the Victoria Harbour waterfront at Ocean Terminal overlooking the legendary Hong Kong skyline.

Nicoletta

Nicoletta Pizzeria was White's next venture with the flagship opening in the East Village, NYC in June 2012. A second location opened in Bernardsville, New Jersey next door to sister restaurant Osteria Morini in 2015. A third outpost is planned for Washington, D.C. near Osteria Morini at the Navy Yards.

Costata

The contemporary and vibrant steak concept in SoHo opened on May 17, 2013.

Chop Shop

Located in the theatre district on Haymarket, Chop Shop opened in September of 2013.

Ristorante Morini

In December 2013, the Altamarea Group opened a pan-Italian neighborhood restaurant, called Ristorante Morini, on Manhattan's Upper East Side. A second location of Ristorante Morini is located in Istanbul, Turkey at the Zorlu Center. It was opened in 2013.

Bedford Post Inn

In 2014, the Altamarea Group took over the Food & Beverage operations at Richard Gere's Bedford Post Inn, located in Bedford, New York. The 8 bedroom bed and breakfast still features the more casual eatery The Barn, but The Farm restaurant was converted into Campagna.

Vaucluse

In September 2015, the Altamarea Group opened its first French restaurant called Vaucluse on 63rd Street at Park Ave.

Chef White has been nominated four times consecutively for the James Beard Award for Best Chef: New York City; is Grand Chef Relais & Chateaux; and is a member of The Bocuse d'Or USA Foundation's Culinary Council. In April 2010, Chef White was named one of the 40 most influential New Yorkers under 40 by Crain's New York Business.