Chef Profile: Chad White
A native of Spokane, Washington, Chef Chad White’s passion for cooking was born at a young age and developed by helping his grandmother in the kitchen and in the garden, preparing family meals with home-grown vegetables. Chad entered the United States Naval after September 11.
He chose to become a Kitchen Specialist, considering that between preparing food and administering the hotel of the naval could enter the field of Hotel Management. Chef White served the food to 5000 sailors three times a day, and after a couple of years of service traveling around the world and tasting food from all the foreign ports, he obtained the position of Chef of the Officers. His desire to continue with his culinary vocation was cemented.
After his work with the Navy, Chef White began working at the Del Coronado Hotel with chefs such as Jason Shaffer, Greg Ische, and Mauricio Enriquez. He was the Chef de Partie at the Prince of Wales Room, and then at the 1500 Ocean Restaurant. In 2007, at age 24, Chef White joined the Doubletree Golf Resort San Diego as Sous Chef and assumed the position of Executive Chef 10 months later.
Then Chef White acknowledged that there were many hungry and needy children in his own community and Co-founded Hunger at home, a non-profit organization supported by the Hilton Family of Hotels. Hunger at Home collected more than $ 140,000 during the first year to feed the poor and provide nutrition education in more than 22 low-income elementary schools and teach their students.
As Director of Culinary Operations Chef White worked closely with local chefs, vineyards, and farmers to raise more than $ 300,000 during the second year for the underprivileged in San Diego.
Chef White’s style can be described as comfortable but eclectic, mixing classic culinary dishes with local and seasonal flavors to create succulent menus. In recent months Chef White has started his new adventure.
Southern California coastal cuisine, modern Mexican cuisine, slow cooking, French, Italian, sculpted fruit, charities, shopping, food budgets, menu writing, special wines or dinners with local products, large-scale production of food for hotels and resorts, managing a resort with multiple branches.