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Overview

Date Established 05/2016
Founder Chad White
Industries
Food
Hospitality
Website https://limefishsalt.com
Press Contact Chad White
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About

ZONA BLANCA, AN ACCLAIMED SEAFOOD SANCTUARY WHERE THE RICH COASTAL FLAVORS OF BAJA CALIFORNIA AND MEXICO TAKE CENTER STAGE.


ENTERING ZONA BLANCA IS LIKE EMBARKING ON A GASTRONOMIC GETAWAY, A "FLAVORCATION" AS LOCALLY DESCRIBED. OUR INTERIOR ECHOES THE VIBRANT HUES OF A SEASIDE CEVICHERIA IN BAJA SUR. GAINING ACCLAIM FOR SERVING THE FRESHEST SEAFOOD, CRAFTING EXQUISITE MARGARITAS, AND SETTING THE MOOD WITH AN ECLECTIC SOUNDTRACK THAT FUSES TROPICAL LATINA ELECTRONICA, AMERICAN HIP-HOP, MEXICAN SALSA, JUNGLE AND BANDA VIBES, YOU'LL FEEL TRANSPORTED FAR BEYOND THE INLAND NORTHWEST.

Founding Story

ZONA BLANCA CEVICHE BAR CAME WAY OF CHEF CHAD WHITES TRAVELS THAT HE WANTED TO SHARE WITH HIS DINERS. ESTABLISHED IN MAY OF 2016 BY THE RENOWNED CHEF CHAD WHITE, A TWO-TIME JAMES BEARD AWARD SEMIFINALIST FOR BEST CHEF IN THE NORTHWEST AND PACIFIC REGION IN 2020 AND 2022. AS WELL AS A NOTABLE TOP 10 FINALIST OF BRAVO TV'S TOP CHEF SEASON 13. WITH A CULINARY CAREER SPANNING OVER TWO DECADES, CHAD WHITE'S JOURNEY HAS BEEN NOTHING SHORT OF REMARKABLE. BORN AND RAISED IN SPOKANE, HE EMBARKED ON HIS CULINARY ADVENTURE DURING HIS SERVICE IN THE UNITED STATES NAVY, WHICH BEGAN ON 9/11. FUELED BY HIS INNATE PASSION FOR CULINARY CREATIVITY, CHAD SWIFTLY TRANSITIONED FROM THE NAVY'S GALLEYS TO BECOMING THE DRIVING FORCE BEHIND SOME OF SAN DIEGO'S MOST ESTEEMED KITCHENS. ALONG THE WAY, HE EVEN VENTURED INTO RESTAURANT OWNERSHIP.


HOWEVER, CHAD'S CULINARY ODYSSEY DIDN'T STOP ON U.S. SOIL. HIS QUEST FOR BOLD AND BORDERLESS FLAVORS LED HIM TO MEXICO, WHERE HE HONED HIS SKILLS AND EVENTUALLY GRACED THE SCREENS OF BRAVO'S TOP CHEF SEASON 13. IN 2015, CHAD RETURNED TO HIS ROOTS IN SPOKANE AND INTRODUCED THE RENOWNED CEVICHE BAR, ZONA BLANCA, TO THE LOCAL DINING SCENE IN MAY OF 2016. FROM THERE ZONA BLANCA HAS BEEN RECOGNIZED NEAR AND FAR FOR ITS BORDERLESS DINNING FILLED WITH ELECTIC FLAVORS, VACATION VIBES AND THE BEST SEAFOOD ALL THE WAY TO THE COAST,

Team Bios

WITH A CULINARY CAREER SPANNING OVER TWO DECADES, CHAD WHITE'S JOURNEY HAS BEEN NOTHING SHORT OF REMARKABLE. BORN AND RAISED IN SPOKANE, HE EMBARKED ON HIS CULINARY ADVENTURE DURING HIS SERVICE IN THE UNITED STATES NAVY, WHICH BEGAN ON 9/11. FUELED BY HIS INNATE PASSION FOR CULINARY CREATIVITY, CHAD SWIFTLY TRANSITIONED FROM THE NAVY'S GALLEYS TO BECOMING THE DRIVING FORCE BEHIND SOME OF SAN DIEGO'S MOST ESTEEMED KITCHENS. ALONG THE WAY, HE EVEN VENTURED INTO RESTAURANT OWNERSHIP.


HOWEVER, CHAD'S CULINARY ODYSSEY DIDN'T STOP ON U.S. SOIL. HIS QUEST FOR BOLD AND BORDERLESS FLAVORS LED HIM TO MEXICO, WHERE HE HONED HIS SKILLS AND EVENTUALLY GRACED THE SCREENS OF BRAVO'S TOP CHEF SEASON 13. IN 2015, CHAD RETURNED TO HIS ROOTS IN SPOKANE AND INTRODUCED THE RENOWNED CEVICHE BAR, ZONA BLANCA, TO THE LOCAL DINING SCENE. BEYOND ZONA BLANCA, HE ALSO PROUDLY OWNS AND MANAGES TTS OLD IRON BREWERY & BARBECUE IN SPOKANE AND HAS LENT HIS EXPERTISE TO PRESTIGIOUS PROJECTS LIKE THE MT. SPOKANE SKI AND SNOWBOARD PARK AND ARBOR CREST WINE CELLARS MENUS.


CHEF CHAD'S COMMITMENT TO CULINARY EXCELLENCE HAS LEFT AN INDELIBLE MARK ON SPOKANE'S GASTRONOMIC LANDSCAPE. HIS ACCOLADES, INCLUDING THE INNOVATOR OF THE YEAR AWARD FROM THE WASHINGTON RESTAURANT ASSOCIATION IN 2018, EMERGING PHILANTHROPIST RECOGNITION FROM UNITED WAY IN 2022, AND THE HONOR OF BEING NAMED ONE OF SPOKANE COEUR D'ALENE LIVING MAGAZINE'S 40 UNDER 40 IN 2022, STAND AS A TESTAMENT TO HIS IMPACT. ADDITIONALLY, HE HAS BEEN RECOGNIZED AS INLANDER'S BEST CHEF FOR SIX CONSECUTIVE YEARS AND BOASTS TWO JAMES BEARD NOMINATIONS. IMPRESSIVELY, CHEF CHAD HAS ALSO RAISED OVER $100,000 FOR LOCAL SCHOOLS, NON-PROFITS CHARITIES WITH A FOCUS ON WOMEN AND CHILDREN SINCE 2015.


BEYOND THE KITCHEN, CHAD FINDS SOLACE IN TRAVEL, CULINARY EXPLORATION, AND OUTDOOR ADVENTURES, OFTEN SHARING THESE EXPERIENCES WITH HIS CHERISHED FAMILY AND FRIENDS. HIS CULINARY PROWESS AND DEDICATION TO HIS COMMUNITY HAVE TRULY MADE HIM A STANDOUT FIGURE IN THE CULINARY WORLD.


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