Michael White at Nicoletta

Bio

Michael White is the Head Chef and Owner of the Altamarea Group, which is composed of the restaurants Marea, Chop Shop, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Restaurante Morini, Osteria Morini and Due Mari in New Jersey, Al Molo in Hong Kong, and the delivery restaurant, Costata. Marea has earned two Michelin stars and is a member of the prestigious Relais and Chateaux. The restaurant, Ai Fiori has also earned a Michelin star.

Chef
Michael White
King of Prussia, New Brunswick, Bernardsville, New York, London

Accolades

  • Two Stars (Marea)
    Michelin Guide
  • One Star (Ai Fiori)
    Michelin Guide
  • Best New Restaurant (Marea)
    James Beard Foundation
  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Three Stars (Ai Fiori, Marea)
    The New York Times
  • Best New Restaurant (Ai Fiori, Marea)
    Esquire magazine
  • Author
    Classico e Moderno
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Abram Bissell reviews Fusilli with octopus and bone marrow at Marea
$$$$ | Seafood | Italian
Midtown West
"The perfectly rolled fusilli at Marea is populated with a generous serving of braised octopus and rich bone marrow. Whether I'm enjoying a solo dining experience or entertaining guests at my table, I always enjoy this dish with a nicely chilled glass of Chablis–it's the perfect pairing."
Chef Josh Capon reviews Porchetta at Osteria Morini
$$$ | Italian
SoHo
"This is the sickest pork dish ever: spit-roasted Hampshire pork loin with sage and rosemary wrapped in pork belly. You get a slice with the juicy meat inside and the crackling skin outside. Oh yeah, baby!"
Chef Seamus Mullen reviews Pasta at Ai Fiori
$$$$ | Italian
Midtown West
"Michael White is my pasta hero. The spaghetti is one of my favorites: spaghetti with crab, fresh pasta, and chiles—amazing!"
Chef Didier Elena reviews Ricci at Marea
$$$$ | Seafood | Italian
Midtown West
"When I eat this dish, I want to savor it as long as possible. The sea urchin is absolutely beautiful. Michael White very simply presents it on a bed of toast with a coating of lardo and sprinkling of quality sea salt, making the complexity in texture and flavor absolutely sublime."
Chef Shaun Hergatt reviews Torta di olio at Ai Fiori
$$$$ | Italian
Midtown West
"The olive oil cake with strawberries is a really smart and simple dessert that's perfectly balanced. The berries are served just at their peak."