With locations in Wilton and Trumbull, Bianco Rosso offers fine Italian dining with a New York flair in the bucolic Connecticut countryside.
Founded in 2011 by husband and wife team, Cristina Ramirez and brothers Mario and Jaime Lopez, Bianco Rosso's Wilton location is not only a favorite of locals, but has become a sought after destination, with guests coming from throughout Fairfield and Westchester counties. The couple sought to fill a void - to be able to offer the local community a restaurant with a vibrant New York Style bar that also offered great food.
Most recently, the duo decided to bring their successful restaurant to Trumbull, an area in great need of this type of atmosphere. In June 2018 diners were warmly received and have been raving about the cuisine ever since. Both restaurants offer stylish settings dressed with crystal chandeliers donning gauzy red shades, in atmospheres that are casual, minimal and chic. Both locations boast generously sized bars, extensive wine lists as well as many creative craft cocktails. Both restaurants were designed by Ramirez.
Executive Chef David White
Born in Ochenfurt, Germany and raised in Pennsylvania, Executive Chef David White has spent his life surrounded by the sights, smells, and flavors of the kitchen. His fascination with food and its origins led him to start traveling at a young age, affording him the opportunity to strengthen his familial ties while simultaneously learning about European cuisine. Inspired by his, David particularly enjoyed creating dishes for his mother and brother using any ingredient he could forage. This would become the catalyst for his creative approach to cooking.
After attending Culinary School (and graduating second in his class), Chef White cut his teeth in many well-established kitchens throughout Europe. It was there he expanded upon his love of the ingredient and brought definition to his craft; by handling each item as few times as possible, he developed a style that put emphasis on showcasing the natural flavor profile for every component of the dish. Equipped with ambition, talent, and a newfound trademark, it didn’t take long for people to take notice.
The culinary mecca of New York called in 2012, bringing Chef White back stateside to hone in on his skills as Chef de Cuisine under the award-winning Andrew Masciangelo. Soon after, he helped Masciangelo open Savona – an establishment which went on to win Best New Restaurant in 2013. The next year, Chef White went on to pursue the same position with acclaimed chef Jean-Georges Vongerichten at the highly touted Inn at Pound Ridge.
In 2015 Chef White went on to make his mark in Westport, CT where he oversaw the kitchen of Vespa, a full-service modern rustic Italian restaurant located on The Saugatuck River in the historic National Hall. While under his tutelage The New York Times gave the restaurant a Very Good review. We are thrilled to welcome him Bianco Rosso.
Pastry Chef Susanne Berne
Pastry Chef Susanne Berne’s earliest culinary adventures began on the Caribbean island of St. Thomas where she was born and raised. She has always been passionate about dessert.
After graduating from the French Culinary Institute, Susanne returned to the Caribbean, then traveled across the country, spending time in New York, San Antonio and Orlando where she where she became Pastry Chef for the Ritz-Carlton Hotel. Chef Berne has a multitude of accolades and culinary recognition including earning 1st Place in the 2005 Florida Pastry Championship.
In 2014 she moved to Connecticut with her children to be close to family and joined the Match Restaurant Group, where she continues to work today.
Later that year she became a part of the talented team at Vespa Restaurant in Westport. Chef Berne continued to receive praise for her desserts (specifically for her Peanut Butter Crunch Cake) which also earned her several more awards, including Best Dessert and Best Dessert of the Year by Connecticut Magazine and the Hearst Media Dining Guide, respectively. Chef Berne most recently joined the Bianco Rosso Restaurant group and we are delighted to have her.