The Salt Exchange

Chef Adam White, a native of Boston, Massachusetts and a graduate from Northeastern University with a degree in Engineering, has been cooking for 31 years.  He started in the restaurant industry as a dishwasher in high school and eventually became an Executive Chef. His work includes such noted establishments as Clayhill Farm (York, Maine), Hurricane Restaurant (Kennebunkport, Maine), Paolo’s Ristorante (Georgetown, Washington DC), Coco Pazzo (Atlanta), Bistro Zenith (Boca Raton), and Due Chiavi (Montechiari, Italy).  Chef Adam has also been fortunate enough to work abroad, living in Italy for 3 years, and Japan for 6 months.  He is currently the Executive Chef at The Salt Exchange (Portland, Maine).

Though sparing, there is a life beyond the kitchen, which Chef Adam shares with his wife Dena and six children.  He enjoys reading, politics, being involved in the community and lives an active life playing hockey, baseball and tennis.

Cooking is a true passion, and he has spent the majority of his life in the kitchen.  Chef Adam finds continued inspiration through teaching, and a continuing drive to see the smile on people’s faces after they have truly enjoyed the first delicious bite./p>