-Committed to Excellence-

"The menu by Chef de Cuisine Banks White is just as well calibrated - a well executed romp through southern revival." - Steve Cuozzo NY Post ***




Chef Banks White's extensive experience at Michelin rated restaurants has instilled in him the finer touches and finesse that comprise high-quality dining. He is adept at utilizing simple techniques to make food stand out and was awarded, as the Executive Chef of FIVE, the distinction of Michelin Bib Gourmand. Chef White comes from Northern California where he deepened his appreciation for using local, organic products and the importance of working with local farmers. He is an avid traveler and has pursued his passion for Southeast Asia cooking and culture with extensive visits to Thailand, the Philippines, Hong Kong Malaysia and Vietnam. Born and raised in Texas, Banks' journey with food started at the New England Culinary Institute in Montpelier,VT where he learned classical French techniques as well as developed a keen appreciation for sustainability movement. He is excited to introduce his skill at translating cultures and flavors throughout a meal.