Michael WhiteOsteria Morini
Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael isin fact a Midwesterner who spent his childhood in Beloit, Wisconsin. By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia. He studied for seven years at the acclaimed San Domenico in Imola before returning tothe United States. In 2007, White partnered with Ahmass Fakahany to open Due Terre and Due Mari in New Jersey. One year later, Fakahany and White officially formed the Altamarea Group toopen Marea, which garnered three stars from The New York Times, and holds two Michelin stars. From Marea, Fakahany and White extended their culinary vision and opened Michelin-starred AiFiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New Jersey; and Washington, D.C.; Vaucluse, their French brasserie on Park Avenue, New York; and Nicoletta Pizzerias in New York City, Citifield and King of Prussia, Pennsylvania. Outside the United States, Altamarea hasproperties in London, Istanbul, and Hong Kong.
Chef White has received the highest recognition in his career from Michelin, Relais & Chateaux, The New York Times, James Beard Foundation, Zagats and many other organizations. White was also named of the “40 Most Influential New Yorkers under 40”by Crains, New York. Hehas also been requested to cook for several U.S. Presidents.