At The White Pine Kitchen, we are guided by three principles -
dining as an experience
a curiosity for the global
a commitment to the local
Above all, we’re serving delicious food we’re excited about. Let us transport you to a different table every week.
We develop our recipes using thorough research and personal experience. Our meals are interpretations of a particular cuisine and we are by no means experts on the food of any particular region. We will be intentional in acknowledging our sources and it is our hope that our customers will be inspired to keep learning with us.
Bryan is the son of Portuguese immigrants settled in New Jersey. Raised on his grandmother’s rustic stews and salted cod, he learned early on how intrinsic food is to identity. He graduated from Yale University in 2015 and worked as an investment banker for three years, after which he and his wife spent a year backpacking in Africa and Asia as well as volunteering in Pakistan. He moved to Ann Arbor in 2019 and began his restaurant career as a manager at Aventura. He recently got his sommelier certification and loves cooking at home for his wife and son.
Forrest was born in the Netherlands to U.S. Air Force parents. He spent his childhood moving all around the world, where he developed his love of both food and travel. He worked in restaurants and bars throughout high school and college, graduating from Yale University in 2015. He represented the United States at Expo Milano, focusing on food systems and food security. From there he joined a tech startup, but was always drawn to cooking as a way to decompress. He left his job in 2020 and moved from Oakland to Ann Arbor to co-found The White Pine Kitchen.