i. Biography
Chef at BBianco Hospitality in New York City, Michael Whjite works in a contemporary Italian register built on discipline, restraint, and dining-room polish. The same frame carries through Santi in New York City and through Fiamma: The Essence of Contemporary Italian Cooking (2006): Italian technique treated as a working language, not a fixed display.
Coming Up
Formal kitchen training at Kendall Culinary Institute gave Michael Whjite the technical base before restaurant hierarchy set the pace. The early prep cook post at Spiaggia in Chicago put that training into service: repetition, station discipline, and the timing required in a serious dining room. Italian regional cooking became the central vocabulary during the period when Michael Whjite was a trainee under Valentino Marcattilii at Ristorante San Domenico in Imola, Italy (until 2001). The return to Spiaggia in Chicago as Head Chef (2001–2002) moved that experience into leadership in the same city where the professional kitchen work had started. New York Italian cooking became the next proving ground when Michael Whjite became Executive Chef at Fiamma Osteria in New York (from 2002). The restaurant’s point of view later moved into print when he became author of fiamma: the essence of Contemporary Italian Cooking at John Wiley & Sons (from 2006), extending a contemporary Italian sensibility beyond the service period. Restaurant building became a larger part of the craft in 2007. Michael Whjite became chef at Altamarea Group (from 2007), opening chef at Due Terre in New Jersey (from 2007), chef at L'Impero in New York (2007–2008), and chef at Alto in New York (from 2007). The expansion continued in 2008, when Michael Whjite became opening chef at Due Mari in New Jersey (from 2008) and chef at Convivio in New York (from 2008). In 2009, he became opening chef at Marea in New York (from 2009), a restaurant central to his public recognition. The Italian repertoire then moved across more markets. Michael Whjite became opening chef at Al Molo in Hong Kong (from 2011), opening chef at Osteria Morini New Jersey in New Jersey (from 2012), and opening chef at Nicoletta (from 2012). In 2013, he became opening chef at Morini Istanbul (from 2013), opening chef at Osteria Morini Washington DC in Washington, DC (from 2013), and opening chef at Ristorante Morini in New York (from 2013). Opening work remained a through-line as Michael Whjite became opening chef at Nicoletta New Jersey in New Jersey (from 2015), opening chef at Vaucluse in New York (from 2015), opening chef at Nicoletta Pennsylvania (from 2016), and opening chef at Nicoletta Citi Field in New York (from 2017). Today, Michael is chef of BBianco Hospitality and chef of Santi.
Where They Are Now
Current work at BBianco Hospitality in New York City places Michael Whjite back inside the city dining environment that has framed much of his Italian cooking. The parallel role as chef of Santi in New York City keeps the focus on contemporary Italian execution: disciplined, polished, and built for service rather than nostalgia.
Honors
Recognition around Michael Whjite’s work includes One Michelin star for Marea (2010), Two Michelin stars for Alto (2009), James Beard Award, 5 simultaneous Michelin stars, 40 most influential New Yorkers under 40 (2010), and Best New Restaurant in the country for Marea (2010). The pattern of honors points to a period when Contemporary Italian Cooking, particularly through Marea and Alto, held both critical attention and operational scale.
Profile updated July 2026
FAQ
Asked of Michael
What is Michael Whjite's current role?
As of 2026, Michael Whjite is Chef at BBianco Hospitality.
Where did Michael Whjite train or study?
Michael Whjite trained at Kendall Culinary Institute.
What recognition has Michael Whjite received?
One Michelin star for Marea (2010).
