James Beard Award season is in full swing and the countdown to the big day has begun! Avero works with over 100 James Beard Award nominees and over 25 James Beard Award winners (not including 2014) in every category from Outstanding Restauranteur to Best Bar Program, and the 2014 nominees are no exception. To showcase these remarkable individuals, Avero is interviewing nominees across the country to learn how they started their culinary careers, what trends they’re most excited about, their favorite dishes to create and consume, and much more.
Best Chef, New York Nominee: Michael White, Altamarea Group
Avero: How did your career in F&B begin?
Michael: I was injured playing football in high school and started to take up cooking instead. Growing up, I was really into food and especially cooking at home with my family, but never thought I could make a career of it. It was before the age of successful chefs so my father wasn’t on board but I think I’ve proved him wrong. I went to Kendall Culinary Institute and then cooked in Italy for seven years. When I came back, I became Chef de Cuisine at Chicago’s Spiaggia before migrating to New York City.
Avero: What was the biggest turning point in your career?
Michael: Probably getting a three-star review at Spiaggia in Chicago. I think that proved to myself and my superiors that I had the chops to hang in a serious kitchen.
Avero: Who do you admire most?
Michael: I’ve always looked up to Alain Ducasse. He is the consummate professional and gentleman.
Avero: What’s your favorite dish?
Michael: I’m a huge fan of Asian cuisine. Little else makes me as excited as the fried watercress salad with shrimp at Sripraipai in Queens.
Avero: What trend in dining are you most/least excited about?
Michael: I don’t think I’m a real trend follower. I stay pretty true to simplicity of Italian flavors and freshness of ingredients.
Avero: What solutions help you run/improve your business day to day?
Michael: I have an unbelievable team both headquarters and chef/FOH who work with me everyday at the Altamarea Group, including my partner Ahmass Fakahany. Everyone is solving problems and doing their best to improve business daily, but great communication and collaboration certainly play a large role.
Avero: What is your biggest business challenge?
Michael: Altamarea Group’s growth pattern and maintaining quality and consistency is our business ethos – naturally as we grow it becomes more challenging, but we strive for excellence every day and run a client-centric business dedicated to keeping our customers satisfied.
Avero: What’s one piece of advice that you’d give to aspiring chefs/restaurateurs?
Michael: Keep your head up and don’t let negativity drive you. Continue to strive everyday and focus on what the client reacts to – good and bad. Make sure to empower your employees because they are ultimately the ones seeing your vision thru everyday. Always acknowledge your team because retention is key in building a successful business with a cohesive vision and strategic goals. Be open to constructive criticism.
Follow Michael’s example and get started with Avero today!
