Chef White a Spokane native never thought he would be a chef until joining the US Navy on 9/11. From cooking in the United States Navy to Top Chef to restaurateur, Chef Chad White has had an exciting career earning many accolades along the way.
After his naval career, White got his taste for the real kitchen in the kitchens of Prince of Whales and 1500 OCEAN under Jason Shaeffer, as well Roseville under Amy DiBiase.
White partnered with Sea Rocket Bistro where he was named the “Seafood Maverick of San Diego” for his unique utilization of local seafood. His passion for turning what was scraps into stars of the plate got him featured on Bizarre Food of the Travel Channel.
Later in his career, he founded La Justina in Tijuana, Mexico as well as Craft Pizza Company in San Diego before competing on Bravo TV’s Top Chef Season 13. After competing on Top Chef, in 2015 Chef Chad returned to his native home of Spokane, Washington where he has since opened Award Wining Zona Blanca Ceviche Bar (2016) where he has received the award of Best New Restaurant and Chef of the Year for 4 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” by the Inlander Magazine. Most recently Chef Chad received a semi-finalist nomination for a James Beard “Best Chef” – Northwest region award spring of 2020.