James Beard Award winner
David White
- Discipline
- James Beard Award winner
i. Biography
David White is Executive Chef of Vespa in Westport, Connecticut. He got the role after hearing from a friend who worked there that the owners were looking for a new chef, so he asked for an interview.
The Path
Early in their career, David worked as Head Chef at Inn at Pound Ridge, owner and manager at Flour + Water in San Francisco, California (from 2010), and Executive Chef at Vespa in Westport, Connecticut (from 2015). Today, David is founder/chairman of White Restaurants (since 1967).
The Work Today
At Vespa, his own words point to a kitchen built on restraint and execution: “Being creative and taking a few ingredients to make them into something really special.” He also sets a clear standard for the room: “Cleanliness first and foremost. I want them to have a good time, but I insist upon them doing things correctly.”
In Their Words “Cleanliness first and foremost. I want them to have a good time, but I insist upon them doing things correctly.”
Career - Founder/Chairman — White Restaurants, Utica, New York (1967–present) - Head Chef — Inn at Pound Ridge - Owner and Manager — Flour + Water, San Francisco, California (from 2010) - Executive Chef — Vespa, Westport, Connecticut (from 2015)
Acclaim
His role at Vespa is the central position described in material.
FAQ What is David White's current role? As of 2026, David White is Executive Chef. Where did David White work before? David White's earlier career included Inn at Pound Ridge, Flour + Water, and Vespa.
