Art Chowder July | August 2018, Issue 16 | Page 50

Zona Blanca
CHEF CHAD White & CEVICHE
By Chandler Baird | spokaneeats.net
How to eat a ceviche tostada:
Step 1: Pick it up with your hands.
Step 2: Dive in, face first.
C
hef Chad White’s road to his culinary profession is
an exciting one. He enlisted in the Navy right after the
terrorist attack on 9/11 and was subsequently stationed
in San Diego. That’s where his love for food, specifically
seafood, began. After working in the dining hall with the
Navy, he shifted gears and started working in the fine
dining industry at places like Hotel del Coronado and
Hilton Hotels. He traveled to Tijuana for inspiration and
loved it so much he opened up a Baja seafood joint. In
2009 he started a catering company that served at elite
events like the Sundance Film Festival, LA Fashion
Week, and the Kentucky Derby. As if this didn’t garner
enough credibility, he really made a name for himself
during his stint on the popular TV show, Top Chef.
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