756: Nobody Cooks Italian in New York Like Michael White
Get the full intelligence
Search transcripts, export clips, track mentions, and explore all topics from “756: Nobody Cooks Italian in New York Like Michael White” inside PodZeus.
In this richly detailed episode of *This Is Taste*, host Matt Rodbard sits down with chef Michael White, a pivotal figure in New York’s Italian dining renaissance, to explore his evolution from a Wisconsin-born culinary outsider to a James Beard Award-winning innovator. White reflects on his formative years in Beloit, his transformative early career at Spiaggia in Chicago, and his deep immersion in Italian regional cuisine through years spent in Bologna and Emilia-Romagna. He discusses how his philosophy of restraint, precision, and respect for *materia prima* helped redefine American Italian food—pioneering lighter, more authentic dishes that contrasted with the heavy, pork-laden fare of the early 2000s. After a self-imposed hiatus during the pandemic, White returned with Santee, a sleek, high-concept Midtown restaurant that embodies his refined, forward-thinking vision. The conversation also touches on his new venture, Bibianco Hospitality, where he balances creative leadership with strategic investment. Later, Rodbard speaks with Eric Bedrosian of Los Angeles’ beloved Budenoki, a modern izakaya that blends Japanese tradition with global influences. Bedrosian shares insights into building a sustainable, experience-driven restaurant from the ground up, emphasizing guest journey, operational discipline, and the power of authenticity over trends. Both guests offer profound reflections on the soul of hospitality, the future of dining, and the quiet artistry behind great food and service.
True mastery in Italian cuisine lies in restraint, precision, and deep respect for ingredients—not just technique.
A restaurant’s success is built on a strong team, consistent execution, and a clear point of view, not just star power.
The future of dining is experiential: ambiance, flow, and emotional resonance matter as much as the food.
Sustainability in hospitality comes from operational discipline, data-driven decisions, and long-term vision.
The most impactful restaurants are those that serve as cultural touchstones—places people return to, not just for food, but for feeling.
The Evolution of Italian Dining in New York
“If I cooked the way I cooked when I first got to New York in 2001, people wouldn't want to eat that food. The richness and heaviness... we went through the whole pork phase where everything was glazed and roasted.”
From Wisconsin to Bologna: The Making of a Chef
White recounts his early life in Beloit, Wisconsin, his first restaurant job at the Butterfly Club, and his pivotal move to Chicago, where he discovered Italian ingredients like prosciutto and risotto for the first time.
Italy as a Culinary Education
“You learn about the materials and that's the most important thing... having ricotta that comes from the dairy. The Lotteria right from it, yeah. But it's still warm for the morning.”
Pioneering a New Italian Cuisine
“You pioneered that style of Italian cooking in New York. Exactly. And having restraint, I want customers to come back very, very fortunate at Santi and Mika.”
The Rise and Return of Santee
“I wanted the restaurant to keep growing and to be on its own two feet. And to be able to walk away from a restaurant and be able to see it flourish and still continue this day's going is something that I'm very, very proud of.”
“Ideas now are so democratized... There's nothing that's like really original anymore. You can come up with any recipe anytime... It's really just about experience, talent and execution.”
“I wanted the restaurant to keep growing and to be on its own two feet. And to be able to walk away from a restaurant and be able to see it flourish and still continue this day's going is something that I'm very, very proud of.”
“If I cooked the way I cooked when I first got to New York in 2001, people wouldn't want to eat that food. The richness and heaviness... we went through the whole pork phase where everything was glazed and roasted.”
Host
Guests
Michael White
person
Matt Rodbard
person
Eric Bedrosian
person
Santee
other
Budenoki
other
Bibianco Hospitality
organization
Hillstone Group
organization
Major Domo
other
Spiaggia
other
Fiamma
other
753: On Eating and Not Eating with Amber Husain
This Is TASTE • 1h 9m • 4/1/2026
754: The Brisket Champion Nobody Saw Coming with Erica Roby
This Is TASTE • 42m • 4/3/2026
755: For the Semisecret Coffee Club in New York, Membership Has Its Perks
This Is TASTE • 50m • 4/4/2026
757: Inside the Cult of Canyon Coffee
This Is TASTE • 57m • 4/8/2026
758: Anna Hezel Killed the Dinner Party. Snacks Won.
This Is TASTE • 1h 21m • 4/10/2026
Get the full intelligence
Search transcripts, export clips, track mentions, and explore all topics from “756: Nobody Cooks Italian in New York Like Michael White” inside PodZeus.
Start discovering podcast insights today
Start with a 7-day trial and explore a growing catalog of popular podcasts. No credit card required.
No credit card required • 7-day trial • Cancel anytime