Brasserie Margaux

The Chef

Michael White is a Seattle native, growing up on Vashon Island.  He began his career making pizzas in Vashon Island’s first pizzeria during high school. Following his dream of becoming a Chef, he attended South Seattle Community College’s Nationally Accredited program.  Following his graduation, he immediately found a place in the kitchen of The Hunt Club located at the Sorrento Hotel.

Executive Chef Michael White further honed his culinary skills while working at various fine dining Seattle restaurants.  Over the next years, he assisted in overseeing the culinary operations at Chateau Ste. Michelle Winery, Echo Falls Golf Club and Willows Lodge.

Ready for more, Michael White chose the position of General Manager and Executive Chef at Nine’s Bar & Grill, at Trilogy Golf Club in Redmond, where he learned the qualities necessary to grow a successful restaurant.

Now again in a downtown Seattle Hotel, Chef Michael White will apply his skills and passion for great dining experiences to the Brasserie Margaux.  His emphasis here in Seattle is on our region's superlative seafood, locally farmed produce and soul-satisfying meat and poultry preparations.

Executive Chef Michael White’s most recent project has been the redefinition of Brasserie Margaux, adjacent to the Warwick Seattle Hotel. A Northwest restaurant with French overtones and a comfortably informal atmosphere, it offers a menu focusing on the best and freshest of the season, a wide-ranging wine list and a full bar for casual outings.