Michael White

The Climb

The first arc of Michael White’s career was built through sequence rather than spectacle: training at Kendall Culinary Institute, then moving into kitchens that set the terms of his reputation. As Head Chef at Spiaggia in Chicago, Illinois (from 2001), and then executive chef at Fiamma Osteria in New York City, New York (from 2002), he established a working style defined by discipline, pace, and control. The progression matters here less as biography than as craft record: each post added another layer of kitchen authority. That authority widened when White took on Head Chef and owner at Altamarea Group (2007–2021). The title marked responsibility, but the work behind it reads as range: building, leading, refining, and keeping standards in motion over time. By that point, his name had become tied to a method that could hold across different rooms and different pressures. His current roster shows the same operating logic. White is chef and restaurateur of The Lambs Club (since 2022), founder / chef of MIKA (since 2024), chef / co-owner of Santi (since 2025), and chef of Lions Den (since 2026). Taken together, those roles point to a restaurateur working across multiple addresses without losing the through-line of the cooking itself.

Today

MIKA gives White a Coral Gables base for the Italian sensibility that runs through Fiamma, Marea, his books, and the kitchens that shaped his name. The point is continuity rather than reinvention: a set of ideas about Italian cooking carried into a new city, where the style holds even as the setting changes.

Career - Chef and restaurateur — The Lambs Club, New York City, New York (2022–present) - Founder / chef — MIKA, Miami, Florida (2024–present) - Chef / co-owner — Santi, New York City, New York (2025–present) - Chef — Lions Den, Dallas, Texas (2026–present) - Head Chef — Spiaggia, Chicago, Illinois (from 2001) - Executive chef — Fiamma Osteria, New York City, New York (from 2002) - Head Chef and owner — Altamarea Group (2007–2021) Education: Kendall Culinary Institute

Signature

Michael White’s signature works include Marea, Fiamma: The Essence of Contemporary Italian Cooking, and Classico e Moderno: Essential Italian Cooking. Read as a group, they map the scope of his practice: restaurants, books, and an Italian cooking vocabulary developed across different formats. The common thread is not branding but authorship, with White using each project to extend the same culinary language.

Recognition

Michael White’s honors include James Beard Award for Best New Restaurant (2010) and Best New Chef. The recognition sits alongside the restaurant and book credits as part of the same record: a career that moved through kitchens first, then received formal acknowledgment after the work had already established its shape.

FAQ Where did Michael White train or study? Michael White trained at Kendall Culinary Institute. What recognition has Michael White received? James Beard Award for Best New Restaurant (2010).