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Michael White | |
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![]() White interviewed at the James Beard Foundation Awards 2010 | |
Born | Michael John White |
Education | Kendall Culinary Institute |
Spouse | Giovanna White |
Children | Francesca White |
Culinary career | |
Cooking style | Italian |
Rating(s) | |
Current restaurant(s)
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Previous restaurant(s)
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Michael White is the former Head Chef and Owner of the Altamarea Group, which is composed of the restaurants Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. [1] Marea earned two Michelin stars (in 2019 it was downgraded to a single star [2] ) and is a member of the prestigious Relais and Chateaux. [3] [4] Ai Fiori has also earned a Michelin star.
In 2021, White left his positions with the Altamarea Group, after decamping permanently to his country home in the Hamptons during the COVID-19 pandemic. [1]
In 2024, White opened his first standalone restaurant in Miami, MIKA, located at The Plaza Coral Gables.
Michael White spent his childhood in Beloit, Wisconsin before enrolling in Kendall Culinary Institute in 1989. Following Kendall, he spent seven years training in Italy at Ristorante San Domenico in Imola, Italy under the culinary guidance of chef Valentino Marcattilii, while receiving additional training in Paris and the South of France. [4] [5]
In 2002, he became Executive Chef of Fiamma Osteria, which has since closed, but received several accolades including a Michelin star. In 2006, White published a cookbook entitled Fiamma: The Essence of Contemporary Italian Cooking.
In 2007, White partnered with Ahmass Fakahany to open Due Terre and later Due Mari in New Jersey, both of which also went on to receive awards. He then took control of L'Impero and Alto in Midtown Manhattan, the former of which was rebranded as Convivo; both later received Michelin stars.
In 2023, White opened Paranza at Atlantis Paradise Island resort in Paradise Island, Bahamas. He named it after the Italian translation of Small Fishing Boat and considered Paranza the most important opening in his culinary career since opening Marea in New York. It is one of three standalone Michelin chef experiences at Atlantis.