Banks White

Born and raised in Austin, Texas, Banks White has been interested in food since making pecan pies and homemade conserves and jams as a child. However, although his passion for food started young, White planned to be a sports photographer. It wasn’t until working part-time for his college’s food service that he further developed his culinary interest. One of his co-workers recommended the New England Culinary Institute in Montpelier, Vt. White transferred to NECI after his sophomore year and graduated in 2003.

He returned to Texas after graduation and interned at the historic Driskill Hotel, under Chef David Bull. For two years he worked his way from garde manger up to lead line cook. After moving to California, White worked at Michelin-starred restaurants Auberge du Soleil and étoile at Domaine Chandon, where he was sous chef. His resume also includes Left Bank in Larkspur, Calif. There, he worked for renowned Bay Area chef Scott Howard, who later hired him to help open FIVE.

FIVE is a modern America bistro and bar located in Berkeley, Calif.’s Hotel Shattuck Plaza, which celebrated its 100th anniversary in 2010. The name FIVE refers to the five human senses. White and Howard worked together on the restaurant’s concept and menu design, as well as on kitchen installation and recipe testing. He was named executive chef in March 2010.

FIVE’s menu features American classics with a modern twist: grilled flatbread with black mission fig marmalade and Sonoma goat cheese; slow braised short ribs with roasted garlic and creamy mascarpone polenta; and stuffed roasted pepper with ancients grains, pistachio and sheep’s milk ricotta.

In our Q&A, White discusses the notion of the farm-to-table approach to cooking and reinventing American classic dishes.—Vanessa Facienda

Click on the following link to read this exclusive interview: Q&A with Banks White

Banks also shares his recipe for FIVE’s signature orzo mac and cheese with smoked gouda and cheddar.

Click on the following link to try the recipe: Orzo Mac & Cheese

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