My name is Jeff White. Over my life, I have accumulated 20 years of hospitality experience. When I was a child, my folks accomplished their dream and purchased their first restaurant. They had a vision to turn a bankrupt small-town bar in rural Ohio into a community hot spot through the colors, flavors, and sounds of New Orleans. I was very enthusiastic about my parent's new venture, and at the age of eleven, I began my first job manning the dish pit. 

It didn’t take long for me to want to be there as much as they would let me—I wanted to learn everything. By the time I was in high school, I had a firsthand account of seeing their vision come to life. I completely fell in love with the industry—the heat, the smells, the flavors, the loose jargon, the clashing of pans and the roar of chatter wafting through the dining room. Every weekend bands would drift in and out, rattling the walls; drums pounding and guitars shredding. I wanted nothing more than to be there—to be around the pure organized chaos. I would wake up, go to school, off to sport practice, and then to the restaurant until we closed. I would spend my evenings in the kitchen, determined to advance from dish to cook. The staff embraced me, teaching me the ins-n-outs of the industry. My parents would explain to me the reasoning behind each decision, treating my work experience as a secondary education. 

As the years passed, they had accomplished what they set out to do and decided to sell. Since then, my career took off; advancing through the years, I have worked the front of house in fine dining, both front and back of house in a private club to becoming the general manager at a small cafe where I had my first experience of utilizing my skills to help transform someone else’s business (while simultaneously pursuing a degree in restaurant management). I’ve received my level two certification as a craft coffee “cupper”, written countless food and beverage menus for a handful of different hospitality ventures, and I’ve helped open two restaurants. One as the executive chef for my folks’ newest brunch venture, and one as the bar manager for a 440-seat craft brewery, cocktail lounge and restaurant based out of Chicago.

Six years ago, I decided that I needed to pursue a dream of my own and live a life on the road. I left my career in Ohio, converted a vintage travel trailer into a full-time home with my partner, and left for the West. Within two months of leaving home, I fell into my first consulting job for a small restaurant group based in Arizona. For the next five years, I bounced around the West, hopping between bartending gigs in various states and consulting on-and-off in Arizona. In my free time my partner and I would hike deep into wildernesses, raft down rivers, climb walls wherever we could, and go to as much live music as possible—absorbing the lessons the road had to offer, and shaping us into who we are today. 

Recently, we signed a lease and settled in Santa Fe where I hope to utilize my skills and knowledge to help people take their restaurant business to the next level. I pride myself greatly in my work and I am eager to help you get your restaurant on track today!