Chad White, a Spokane native, has carved out an impressive career in the culinary world. His journey, marked by dedication and innovation, has taken him from the United States Navy to the kitchens of renowned restaurants and the sets of popular television shows. This is the story of his early career.
Early Life and Inspiration
Born in 1982 at Spokane’s Deaconess Medical Center, Chad White spent his childhood on Sullivan Road. His early interests included painting alongside his grandmother, Norma Jean Dilley, an artist. Despite considering himself a picky eater who "wouldn’t eat anything green", White's artistic inclinations would later find an outlet in the culinary arts.
Growing up, White attended a small, private Christian school and described his childhood as filled with "country music, fairs, and home-cooking." He would cook to impress or help his grandmother in the kitchen.
Service in the United States Navy
Inspired by the events of September 11, 2001, White joined the United States Navy. Initially, White wanted to join the Marines, but he enlisted in the Navy. After boot camp, he attended culinary school at Lackland Air Force Base in San Antonio, Texas. White became a "mess specialist," which he initially found depressing. However, this role turned out to be a pivotal point in his life.
The military provided White with an extreme level of discipline and work ethic. As Kirk Bachmann noted, people commend White for his work ethic and discipline. The kitchen environment in the military, with its brigade standpoint and rank structure, mirrored the high-stress environments he would later encounter in civilian kitchens.
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During his service, White had the opportunity to travel and taste ceviche for the first time. He became a "ceviche geek" and continued to hone his culinary skills. He learned to make dishes like turkey a la king, Salisbury steak, and mac and cheese for hundreds of sailors.
White recalls a conversation with his mother that changed his perspective on food. She recognized his artistic talent and suggested that food could be his art form. "A round white plate is a canvas. Paint on it with food," she told him. This inspired him to study cooking techniques and embrace food as an art form.
From the Navy to Hotel del Coronado
After nearly four years in the Navy, White's performance earned him an externship at the Hotel Del Coronado. During this time, he worked in different departments and was eventually offered a job as Chef de Partie. This opportunity allowed him to transition from military service to a civilian culinary career.
White applied for and received early termination from the military to work at the Hotel Del Coronado for two years. His experience there paved the way for future opportunities in the culinary world.
Culinary Career Takes Flight
After his naval career, White dove head-first into the prestigious kitchens of Prince of Whales and 1500 OCEAN. He also earned the title of Seafood Maverick of San Diego while partnering with Sea Rocket Bistro. He also launched High Tide Lobster Bar and TT’s Old Iron Brewery and Barbecue, which was named Best New Restaurant, and Best Barbecue by the “Inlander Magazine,” as well as Uno Mas Taco Shop.
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White's culinary journey continued with roles as sous chef at the Doubletree Golf Resort and chef at Roseville. He became a partner and chef at Sea Rocket Bistro, where he gained recognition for his unique utilization of local seafood. This innovative approach earned him the title of "Seafood Maverick of San Diego."
During his time in San Diego, White worked closely with a fishmonger named Tommy Gomes, who introduced him to unconventional seafood ingredients. White experimented with cod semen sacs, broken pieces of umi, black cod liver, and swordfish spines, transforming them into culinary creations.
One of his notable creations involved using cod liver to mimic foie gras, serving it on brioche with candied nut crumble, gastrique, and pickled fruit. He also made pasta and sauces from broken pieces of sea urchin, even creating sea urchin ice cream. His innovative use of swordfish spine jelly, served on a salt rock with a lime wedge and Espelette, further solidified his reputation as a culinary innovator.
In 2012, White temporarily moved to Tijuana and opened La Justina, a popular restaurant where he spent time cooking and learning from Baja and Mexico's best chefs. This experience deepened his connection to coastal Baja and Mexican flavors and techniques.
Tokito - The 540-Day Journey Of A Culinary Maverick | Trailer | SFF25
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"Top Chef" and Return to Spokane
White's culinary career reached a new level when he competed on Bravo TV’s "Top Chef" Season 13. He was scouted for the show and underwent a rigorous vetting process that included a polygraph test and psychological testing. As a contestant, White said, “You’re sleep deprived,” White said. “You share a room. They remove the alarm, the TV. They wake you up. You’re stressed out. You’re hungry. It’s a very emotional period. It’s just a lot.
Even though contestants are sequestered and face numerous challenges, White found the experience enjoyable and would do it again. He called his mom, daughters, business partner, and then-girlfriend. “They don’t want you saying anything about the show,” White said. “They have a camera in your face while you are talking. At the same time, “It’s fun. We’re all chefs. We’re getting to know each other. You become this ‘Top Chef’ family.
After competing on "Top Chef," White returned to his hometown of Spokane, Washington. In Spokane, White opened Award Wining Zona Blanca Ceviche Bar (2016) where he has received the award of Best New Restaurant and Chef of the Year now for 5 years running. Zona Blanca when opened was the only brick and mortar ceviche restaurant coast to coast north of California.
In 2019 Chad opened 3 restaurants, High Tide Lobster Bar with 2 locations, 1st one on Riverside Ave in March and the 2nd one on Post St. in November. In June Chef White partnered with Travis Thosath to open TTs Old Iron Brewery and Barbecue which was named “Best New Restaurant” and “Best Barbecue” 3 years running by the Inlander Magazine. Chef Chad received a semi-finalist nomination for a James Beard “Best Chef” - Northwest region award spring of 2020 and 2022.
White also became a partner in the Spokane-based spice company Spiceology, promoting the product in various cities. He focused on growing that business and exploring ways to expand Zona Blanca to other states.
Accolades and Recognition
Chef Chad White has received numerous accolades throughout his career. He was named "Seafood Maverick of San Diego" for his work at Sea Rocket Bistro. His restaurant TT’s Old Iron Brewery and Barbecue was named "Best New Restaurant" and "Best Barbecue" by the "Inlander Magazine." He was also a semi-finalist for a James Beard "Best Chef" - Northwest region award.
White’s journey from a self-described "picky eater" to a celebrated chef is a testament to his hard work, discipline, and artistic vision. His ability to transform unconventional ingredients into culinary masterpieces has earned him recognition and respect in the culinary world.
Philosophy and Inspiration
White's approach to food emphasizes utilizing every part of an ingredient. He learned this philosophy while opening a restaurant in Mexico, where he discovered the importance of minimizing waste. He seeks to find multiple uses for each ingredient, from carrot peels to vegetable scraps.
White draws inspiration from his travels, his family, and his desire to create something new and exciting. He sees the plate as a canvas and approaches cooking with an artistic sensibility.
Asked about his advice for aspiring chefs, White emphasizes the importance of self-care and continuous learning. He encourages young chefs to invest in activities that will benefit them in the long term, such as reading, dining at other restaurants, and exploring nature.
He’d tell them to take the time to take care of yourself and your mind. After a challenging service, many young cooks and chefs tend to find their enjoyment, or relieve stress, on a bar stool until late into the evening rather than getting the rest they need. Instead of going to the bar, go on a walk, read a book or dine at your competitor’s restaurant. Invest in what will give back to you longer term. I love a good glass of tequila but if I stayed out each night, I couldn’t do what I do effectively nor would I retain the resources I need to take the next risk.
Chad White's 5 Things I Wish Someone Told Me When I First Started as a Chef”
- The Peaks and Valleys: When you put your heart and soul into something, it’s difficult not to take things personally.
- How Lonely It Can Be at the Top: I’ve felt this first hand, in and out of the hospitality industry.
- Balance and Greatness Don’t Go Together! Balance has not been the only barrier but by far the biggest one that has stood in my way of reaching the goals I’ve set.
- Never Give Up and “Can’t” Is the Worst Four Letter Word: Saying, “I can’t,” is a lie and an excuse at best. Instead, it’s “I won’t”.
- To Practice Restraint, Less Is More! I find myself still dreaming and creating bold and unique flavors, but with far more restraint.
Legacy
Chad White's journey is one of transformation and innovation. From his military service to his culinary creations, he has demonstrated a commitment to excellence and a passion for his craft. His story serves as an inspiration to aspiring chefs and entrepreneurs, proving that with hard work and dedication, anything is possible.
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