About BBianco

Chef Michael White is a decorated chef whose skills and dedication to the culinary craft have garnered him numerous culinary accolades; including the James Beard award, 5 simultaneous Michelin stars, and multiple New York Times 3 and 4 star reviews.

White’s culinary reputation is the result of many years of intensive practice, study, and love of food. After attending Kendall Culinary Institute, White secured a position prepping in Chicago’s most famous Italian restaurant, Spiaggia. He spent a year and a half learning from Chef Paul Bartolotta before traveling to Italy and training with venerated Italian Chef Valentino Marcattilii at Ristorante San Domenico in Imola. For the next seven years, White studied the hands-on, ingredient-driven cooking style of the Italians, working with Marcattilii and traveling across the country for informal, but equally important, cooking lessons with friends, an experience that would come to define his approach to food as a chef and businessman.

White returned to the United States in 2001 to Spiaggia as Chef de Cuisine and contributed to the restaurant’s four-star review from The Chicago Tribune. In 2002, he took New York by storm as Executive Chef of Fiamma Osteria. The restaurant garnered a glowing three-star review from The New York Times and White was named Esquire’s Best New Chef, 2002. White also brought his famous recipes to home cooks with his book, Fiamma: The Essence of Contemporary Italian Cooking (John While & Sons, 2006).

In 2007, White formed the Altamarea Group as a chef and co-owner, opening Due Terre in New Jersey, and later that year he took the helm of the James Beard Award winning (2003) L’Impero and Alto. Alto quickly garnered a three-star review from The New York Times and White earned the restaurant two Michelin Stars for the 2009, 2010, and 2011 Guides. In 2008, White opened his second New Jersey restaurant, Due Mari, and transformed L’Impero into Convivio, which was awarded one Michelin star in the 2011 Guide.

In May 2009, White opened Marea and again garnered three-stars from The New York Times, a Michelin Star in the 2010 Guide, a nod from Esquire magazine as a Best New Restaurant of 2009, the nomination of Best Italian Chef in the Country and Best New Restaurant by GQ magazine and was awarded two Michelin stars in the 2011 Guide. In April of 2010, Chef White was named one of the 40 most influential New Yorkers under 40 by Crain’s New York Business and received a nod from the James Beard Foundation with a nomination for Best Chef: New York City and the award for Best New Restaurant in the country for Marea. Since that time, White and his team have gone on to open Al Molo in Hong Kong in May 2011, Osteria Morini New Jersey in May 2012, Nicoletta in July 2012, Morini Istanbul in October 2013, Osteria Morini Washington DC in November 2013, Ristorante Morini in New York in December 2013, Nicoletta New Jersey in January 2015, Vaucluse in New York in September 2015, Nicoletta Pennsylvania in August 2016, Nicoletta Citi Field in April 2017, Omar at Vaucluse in New York in March 2018, Nicoletta Italian Kitchen in Washington DC in February 2019, Marea Dubai in February 2019, and Osteria Morini in Roosevelt Field in July 2019.

In 2020, White partnered with Bruce Bronster, a hospitality attorney in Manhattan to found BBianco Hospitality. They work with hotels and luxury real estate developers, focusing on owning, licensing, consulting, branding, design, and restaurant management for numerous up-and-coming restaurants. As founder and executive chef of BBianco Hospitality, White lends his exceptional taste and culinary skills to bolster their restaurants as long-standing pillars of the culinary world. Having already lent their expertise to Paranza, Atlantis Bahamas Resort and Mirabella, Fontainebleau Miami Beach which opened in 2023; BBianco Hospitality is looking forward to opening Luqa in Las Vegas, Santi in New York, and Pegasso in Dallas in 2024.

A titan of the New York food scene and a dedicated disciple of Italian cuisine, White is only getting started; White’s artistry in Italian coastal cuisine is undeniable, and he intends to spread love for this food all across the globe.

Bruce is a renowned hospitality, corporate, and real estate attorney in New York as well as an restaurant industry veteran. As a teen he bused tables and worked the front and back of house, and through his law practice, he continues to serve the hospitality industry. At BBianco, Bruce works closely with his partner Micheal and is responsible for its infrastructure, legal, and accounting, relationships with hotels and developer partners, new design, and the occasional washing of dishes.

In his law practice, Bruce assists new and existing restaurants, chefs, hotels, and food purveyors navigate business formation, real estate, leasing, intellectual property, employment, licensing, corporate, contract issues, and bankruptcy. Bruce’s legal practice also focuses on litigation, corporate, and general business advice. He is admitted to practice law in New York, New Jersey, the District of Columbia, and the United States District Courts for the Southern and Eastern Districts of New York. While chopping carrots and spilling drinks, he received his B.S. in Accounting, Magna Cum Laude, from New York University - 1987, his J.D. with honors from New York Law School - 1991, and his M.B.A. from Columbia University Beta Kappa Sigma - 1998. SuperLawyers New York Metro - Business Litigation and Real Estate has honored Bruce Numerous times.

Chef Jason Lin was born in China and raised in New York City. While studying Hospitality Management at New York City College of Technology, he met his first mentor, Chef Thomas Harris. Under Chef Harris’ guidance, he learned discipline, classic techniques, and most importantly, the pursuit of excellence. This foundation led to his first job at Osteria Morini in 2012, under the guidance of Chef Michael White.

This chance encounter left a strong impression on Chef Jason’s culinary path. Witnessing the passion, care, and dedication that Chef Michael White brought to food encouraged him to explore kitchens outside of his comfort zone. After three years working for Chef White across many of his restaurant concepts, Chef Jason ventured out to continue his education and training. This pursuit took him to some of the world’s best kitchens: Amass in Copenhagen, Restaurant Frantzén and Gastrologik in Stockholm, St. John and Clove Club in London, In de Wulf in Dranouter, and L’Effervescence in Tokyo.

After extensive training and development abroad, Chef Jason returned to New York City to work with Chef Michael White once again, this time at Vaucluse. After two years there, he moved to Dubai to assist with the opening of Marea Dubai. When the pandemic struck, he relocated to Miami with his wife, Asheni and joined Chef Michael White on his first Miami project as Chef de Cuisine at Lido in the Four Seasons at The Surf Club.

Following his time at Lido, he returned to New York City to work with BBianco Hospitality, assisting with the openings of Paranza, Mirabella, Mika, Levant, and ultimately Santi.

• Chef Francis Joven, Executive Pastry Chef

Chef Francis Joven brings a refined balance of artistry and precision to his role as Executive Pastry Chef at Santi. A graduate of New York University with a degree in Nutrition and Food Studies, Francis combines a deep understanding of food science with a creative sensibility that has shaped his distinguished career in pastry.

He began his journey in Los Angeles, honing his craft at Ortolan and Sona each recognized with one Michelin star, before moving to New York City to help open the acclaimed two Michelin star restaurant, Corton. Francis went on to refine his skills as Sous Chef at the Michelin-starred Ai Fiori under Bob Truitt, and later as Pastry Chef at the two Michelin star Marea, where his desserts became an essential part of the dining experience.

Francis reunited with Chef Michael White to help open several high-profile projects, including Lido at The Four Seasons Surfside, Paranza at Atlantis Bahamas, Mirabella at the Fontainebleau, Mika in Coral Gables, and Levant in Puerto Rico. Each project further expanded his repertoire, blending classical techniques with global influences.

At the age of 14, Chef Sol knew his calling in the kitchen. Growing up at his parents' restaurant on Long Island, he saw the kitchen as his personal playground. As his interest in restaurants intensified, he naturally aspired to attend the Culinary Institute of America. Following his graduation, Chef Sol was honored to work alongside Chef Michael White at Ai Fiori and became the Sous Chef at the age of 25.

His madness for food did not stop there. He continued to explore various kitchens in New York until he landed at Michelin-starred Le CouCou, a fine-dining French Restaurant, where he was the Executive Sous Chef.

When indoor dining was shut down due to the pandemic, Chef Sol began to reflect on his culinary journey. This time of stillness allowed him to appreciate the food of his native culture, South Korea. Chef Sol had the opportunity to open his own restaurant, called Littlemad, for three years. With the right place at the right time, Chef Sol reconnected with Chef Michael White and is now working for BBianco Hospitality Group.