Michael White

Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White...See more

Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White was chef de cuisine at the four-star Spiaggia in Chicago. He trained in Europe for eight years with elite chefs such as Valentino Marcattilli at Ristorante San Domenico in Emilia-Romagna and Roger Vergé at Le Moulin de Mougins in Provence. Joanna Pruess is an award-winningcookbook author. Her recent books include Soup for Every Body, Supermarket Confidential, Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence, and D'Artagnan's Glorious Game Cookbook. She has also written extensively for the New York Times Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Elizabeth Katz received a degree in bakingand pastry arts from The Culinary Institute of America and served on the pastry team at Restaurant Daniel before becoming Executive Pastry Chef of Fiamma and Vento. Joseph DeLeo's photographs have appeared in magazines such as Bon Appé tit, Brides, and Wine Spectator as well as in Recipes from a Very Small Island, The Desperate Housewives Cookbook, Tofu 1-2-3, and other cookbooks. See less