February 20-24, 2019 Miami Beach
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White

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.  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 to the 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 to open Marea, which... READ MORE

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.  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 to the 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 to open 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 Ai Fiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New Jersey; and Washington, D.C.; Vaucluse, their French brasserie on Park Avenue, New York, including OMAR at Vaucluse; and Nicoletta Pizzerias in New York City, Citifield, Bernardsville, NJ and King of Prussia, Pennsylvania.  Outside the United States, Altamarea has properties in 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.  He has also been requested to cook for several U.S. Presidents.

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