ZONA BLANCA IS SPOKANE'S FIRST EVER CEVICHE BAR
FOUNDED BY CELEBRITY CHEF CHAD WHITE OF BRAVO'S
HIT REALITY COOKING SHOW "TOP CHEF".
THE MENU WILL TAKE YOU ON A TOUR OF REGIONAL &
COASTAL MEXICAN FLAVORS. CHEF WHITE SIMPLE
APPROACH STARTS WITH 3 MAIN INGREDIENTS LIME, FISH & SALT.
THEN CHAD TURNS UP THE HEAT BY USING SPECIALTY
INGREDIENTS ONLY FOUND IN SOME OF THE MANY
PLACES HE HAS TRAVELED AND COOKED IN BAJA AND MEXICO.
A San Diego & Baja favorite for over 15 years with an eye towards producing eclectic urban syle Baja influenced gastronomy, unlimited in scope or boundary.
Chef White trained in classic French and Mediterranean cuisine at 1500 Ocean in the historic Hotel Del Coronado and Roseville in San Diego. Chad White was named “The Seafood Maverick” after being recognized as one of San Diego’s best seafood chefs at Sea Rocket Bistro.
After traveling, cooking and falling in love with Mexico and its culture, White opened eateries on both sides of the U.S. southern border La Justina in Tijuana, Craft Pizza Company and Común Kitchen & Tavern in San Diego where he was named Eater’s "Chef of the Year" in 2015.
Chef White has been featured on Travel Channel’s Bizarre Food’s with Andrew Zimmern, Vice,
Munchies in Tijuana and most recently a contestant on Bravo’s Top Chef season 13.
Chad’s wild creativity, authentic sense of flavor, style and organic fearlessness drive his kitchens, pushing expectations and boundaries, often giving life to what he has fashioned into his own indelible signature: food outside the borders, flavor beyond expectation, with delight all but guaranteed.
In recent months Chef White has set his eyes on the Pacific Northwest to bring his borderless flavors to his hometown where he opened Zona Blanca a ceviche bar in what is becoming a brewery district of downtown Spokane, Washington.