Q & A With Michael White

It's hard enough to succeed as executive chef in one kitchen, but Michael White manages to produce superior Italian dishes at two: Alto and L'Impero.  Marrying into a Southern Italian family, his wife Giovanna was influential in his understanding of homemade pastas and balancing bright and bold flavors.  And spending 7 years in Italy, he solidified his talents in Italian cuisine.  Now residing in NYC, Michael maintains a consistent exploration of Italy, enabling him to add a personal touch to the "haute cuisine" at both restaurants.  At Alto, he takes ricotta-filled ravioli and gives it a Northern Italian touch, using earthy truffle and hearty egg yolk, spinach, asparagus ragu, and parmesan cheese to complete the dish. At L'Impero, the food takes a Southern turn as saffron-flavored pasta is paired with  meaty crab, sea urchin, and juicy tomatoes.

Single/Married/Divorced?
Married

What did you want to be when you grew up?
I haven’t grown up yet!

What was your first job in food?
Spiaggia (Chicago, Illinois)

Alto serves Northern Italian dishes, while L’Impero is decidedly more Southern. Do you have a preference for one particular regional Italian cuisine?
No, they are both very dear to my heart. My wife is from Southern Italy so I have spent a lot of time there, and it’s a “genre” of Italian cooking that I am very comfortable with. I learned Northern Italian cooking when I first went to Italy, but I feel really comfortable with both areas.

Through working with Valentino Marcattilli at Italy's Ristorante San Domenico, what was the best advice you took back to New York with you? It’s not just about cooking…it’s about culture, history and a way of life. It would be impossible to truly understand Italian cooking if you have never had the opportunity to live in or spend a lot of time in Italy.

How do you feel Alto and L’Impero have changed since your arrival as executive chef?
I feel they are both a good representation of the Italian kitchen.