Chef Hilary White grew up in Shelby, Ohio, near expansive farms with fresh produce and wholesome ingredients, greatly influencing her ideas about food. After traveling throughout the United States, Caribbean, and Central and South America, White was drawn to the creativity and artistry of cooking. Pursuing the best, she attended the Culinary Institute of America.
White began her culinary career at Atlanta’s prestigious Buckhead Life Restaurant Group, in the popular and elegant 103 West restaurant. During her 13 years there, she became the company’s first female executive chef. She opened her namesake restaurant, The Hil, in 2007, and in January, moved her team to her latest creation, Bistro Hilary, in Senoia, Georgia. White has cultivated relationships with local farmers, which serves to further her connection to the earth and her community.
Chef White’s talent has been widely recognized, garnering attention in Bon Appetit, Food & Wine, Garden & Gun, The New York Times, Atlanta Magazine, Creative Loafing, and more. She is a member of Les Dames d’Escoffier, Southern Foodways Alliance, and Georgia Grown. She also supports non-profits, such as Share Our Strength and Wholesome Wave, and enjoys mentoring younger chefs in the Culinary Institute of America’s extern leadership program.