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Sebastian White

Professional Chef

IL

4 years

Sebastian White is a trained psychotherapist and self-taught chef whose early work centered on walking with youth navigating gang involvement, systemic neglect, and the quiet struggle to be seen. After the sudden loss of his aunt, Gwen Barjon, and his father, William White, Jr., Sebastian transformed grief into grounded purpose—founding The Evolved Network, NFP and establishing Evolved Kitchen and Garden, LLC. His culinary voice continues to resonate. In 2024, he was nominated “Chef to Watch” by InsideHook, an honor championed by acclaimed Chef Paul Kahan. He was also featured in Mariano’s Chicago Chefs Cookbook, named a Mariano’s Tastemaker in Chicago Magazine, and recognized by Modern Luxury and CS Magazine as one of the “6 Best Private Chefs in Chicago.” Yet for Sebastian, none of this work is about recognition. It’s about presence — slowing down enough to notice what’s real, what’s hurting, and what’s possible. Food and gardening become ways of meeting young people where they are, inviting them into relationship with their own choices, their own voice, and their own worth. Rooted in existential and phenomenological traditions, Sebastian sees cooking and growing as practices of remembering: that healing begins in being witnessed, and that dignity and care take shape in the small, steady acts of nurturing what is already there

Healthy Meal Prep & Private Events
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Professional Background

Trinity College
The Chicago School of Professional Psychology
4 years
Sebastian’s cooking is rooted in seasonal American cuisine, but it is unmistakably shaped by global flavors, cultural memory, and personal lineage. Rather than blending cuisines for novelty, he draws from them with intention — allowing technique, spice, and sensibility from different cultures to quietly inform the plate. Midwestern ingredients meet influences from African, Caribbean, Asian, and Latin traditions, expressed with restraint and respect. Spices are used to deepen, not dominate. Acid, heat, and aromatics are balanced to feel grounding rather than performative. The result is cuisine that feels familiar yet expansive — recognizable dishes subtly reframed through cultural perspective. His food avoids rigid categorization: it is not “fusion” in the trend sense, but conversation across cultures, anchored in season and place.
Modern Luxury and Chicago Social Magazine "The 6 Best Private Chefs In Chicago" February 2025
InsideHook Magazine: Name 20 Chefs to Watch in 2024 : Nationally acclaimed chef Paul Kahan’s nomination for Chef to watch in 2024, February 2024
ServSafe Certified
Food Manager Certification
Chef Collaborations: Chefs: Zach Engel (Galit/Cafe Yaya), Diana Davila (Mi Tocaya), Sarah Stegner (Prairie Grass Cafe), Paul Kahan (One off Hospitality), Paul Virant (Gaijin, Vistro Prime), Brian Jupiter (Frontier), Devon Quinn (eden), Darnell Reed (Luella's Southern Kitchen), Tigist Reda (Demera), Casey Doody (, Lindsey Anderson (UVAE Kitchen and Wine Bar, Rick Ortiz (Antique Taco), Sandra Holl (Floriole), Cam Waron (Honey Butter Fried Chicken), Michael Ciapciak (Bang Bang Pie and Biscuits)
Farrand Hall - Chef Dinner
Jean Banchet Awards Reception: Featured Chef January 2024
Food Network’s Chopped November 2023
Inaugural Taste of Bronzeville: featured "Celebrity Chef" July 2024
Featured chef: Chefs Cook x James Beard Foundation Discussion Panel June 2024
Mariano’s and Chicago Magazine Tastemaker: December 2023
Chicago Chefs (Cook)book: Featured Chef (recipe) May 2024

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Fun Facts

Meet Sebastian White

Where are you from?
I was born and raised in Dallas, but Chicago is where I became myself. It’s where my work found its purpose, and where communities invited me in long before anyone knew my name.
What's your favorite restaurant?
I’m deeply connected to Chicago’s chef community, which makes choosing favorites difficult — there’s so much thoughtful, beautiful work happening across the city. A recent standout experience for me was Cariño, for its depth, care, and sense of intention.
What's your favorite thing to cook for yourself?
I don’t have a single favorite dish to cook for myself. What I value most is the next meal — the one that invites exploration, growth, and intention. Cooking for myself is where I stay curious, avoid stagnation, and allow my palate and perspective to keep moving forward.
Why did you want to be a chef?
I don’t think I set out to be a chef as much as I responded to a calling. Cooking became a way to care for people — first at the table, and eventually through the therapeutic work I do with The Evolved Network. Over time, the work grew beyond meals into something deeper: a practice of connection, trust, and healing through food.
If you're not in the kitchen - what are some of your hobbies & interests?
If I’m not in the kitchen, I’m usually with my kids. My schedule is full, and when I’m not working, that time goes to being present with them. I’m also a lifelong fan of the Philadelphia Eagles — Go Birds — and whenever I can, I love being on horseback. Riding gives me a rare moment of stillness and perspective.
What do you love about the Private Chef Lifestyle?
I love that the private chef lifestyle is where creativity meets relationship. Each experience begins with listening — understanding a client’s needs, rhythms, and intentions — and then shaping food around that. It feels personal and connected. It’s not simply an exchange; it’s a collaboration, and that space allows the work to be thoughtful, responsive, and alive.

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