Posted: 18 Apr 2011 06:38 PM PDT
Hello Rocket fans and followers,
I am writing to officially announce that Sea Rocket has recently added a strong new member to our culinary team. Word has already started getting out, so here's the official scoop!
We are thrilled to announce that Chef Chad White, formerly of Roseville Restaurant, Doubletree Golf Resort, 1500 Ocean, and the Hotel Del, has joined us here at Sea Rocket Bistro as Partner and Executive Chef! For those of you who have not yet encountered this talented young chef, below is his culinary story.
A native of Spokane, Washington, Chad's love for cooking came at an early age and developed through helping his grandmother in the kitchen and garden, preparing family meals with homegrown fruit and produce. Chad enlisted in the United States Navy after 9/11, hoping to find some meaning as well as some direction in life. With many opportunities in deciding a trade, he chose to become a Mess Specialist, considering that between the cooking and Navy Hotel Management aspects of the duty, he would move into Hotel Management eventually. For three years, Chef White served 5000 sailors three times a day, and traveled all over the world tasting the cuisine at every foreign port. He soon earned the job of Officers Cook, and his desire to pursue his love of cooking was cemented.
After his stint in the Navy, Chef White began working at the Hotel Del Coronado under chefs such as Jason Shaffer, Greg Ische, and Mauricio Enriquez. He served as Chef de Partie in Prince of Wales Room, and later 1500 Ocean Restaurant. In 2007, Chad moved to the Doubletree Golf Resort San Diego as Sous Chef and assumed the position of Executive Chef after just 10 months. At the same time, he recognized the growing number of 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 raised over $140,000 in the first year to feed the hungry and teach nutritional education to over 22 low-income elementary schools and their students. As Culinary Operations Director Chef White worked closely with local chefs, vineyards, and farmers to help raise over $300,000 in the second year for the hungry in San Diego.
Chef White’s style can be described as comfortable but eclectic, blending culinary classics with local and seasonal dishes to create his enticing menus. Last year, Chef White took over the role of Executive Chef at Roseville Restaurant in Point Loma, the highly regarded upscale French-Mediterranean Brasserie. More recently, he stepped out on his own to create EGO Culinary Trends where he provided catering for high profile clients focusing on eco-friendly and sustainable practices.
And that brings us full circle to his new role as Executive Chef at Sea Rocket where he's excited to be working with Christy Samoy, Tommy Fraioli, and the rest of the culinary team. Please stop by to say hello and sample his culinary talents, which will unveil themselves over the following weeks and months, starting with our Earth Day Dinner this Thursday the 21st!
We look forward to seeing you at the bistro again soon and will keep you posted about the coming changes!