Born in Ochenfurt, Germany and raised in Pennsylvania, Executive Chef David White has spent his life surrounded by the sights, smells, and flavors of the kitchen. His fascination with food and its origins led him to start traveling at a young age, affording him the opportunity to strengthen his familial ties while simultaneously learning about European cuisine. Inspired by his, David particularly enjoyed creating dishes for his mother and brother using any ingredient he could forage. This would become the catalyst for his creative approach to cooking.
How to see David in 2018!
After attending Culinary School (and graduating second in his class), Chef White cut his teeth in many well-established kitchens throughout Europe. It was there he expanded upon his love of the ingredient and brought definition to his craft; by handling each item as few times as possible, he developed a style that put emphasis on showcasing the natural flavor profile for every component of the dish. Equipped with ambition, talent, and a newfound trademark, it didn’t take long for people to take notice.
The culinary mecca of New York called in 2012, bringing Chef White back stateside to hone in on his skills as Chef de Cuisine under the award-wining Andrew Masciangelo. Soon after, he helped Masciangelo open Savona – an establishment which went on to win Best New Restaurant in 2013. The next year, Chef White went on to pursue the same position with acclaimed chef Jean-Georges Vongerichten at the highly touted Inn at Pound Ridge.
In 2015 Chef White went on to make his mark in Westport, CT where he oversaw the kitchen of Vespa, a full-service modern rustic Italian restaurant located on The Saugatuck River in the historic National Hall. While under his tutelage The New York Times gave the restaurant a Very Good review. Chef David White’s entrees were special pleasures, and we are thrilled to welcome Chef White to Bianco Rosso where he’ll bring many of his signature dishes first to the Trumbull location, then to Wilton.