Levant by Chef Michael White

Curated from the Coast. Inspired by the Ocean.

A distinctive dining experience curated by acclaimed Chef Michael White. White’s travels, like the swirls and eddies of the Levant gyre, spread across the Mediterranean, in touch with diverse and authentic flavors. Here, White’s approach transcends the boundaries of traditional Italian fare. He brings a unique menu, infusing it with his signature style and a global palate.

Featuring breathtaking design set in an enchanting locale, Levant occupies premier location within The Ocean Tower—inside the iconic seashell-shaped architectural marvel designed by the internationally renowned architect Mario Salvatori in 1958. The distinguished floating venue, celebrated for its extraordinary engineering and architectural beauty, serves as the backdrop for one-of-a-kind epicurean experiences, seamlessly blending the elegance of the Mediterranean with the stunning vistas of the Caribbean.

Now Open

Daily: 5:00pm to 10:00pm

Dinner Menu

Reserve your Table

Pasta plate and wine glass at table at levant restaurant

dessert at levant restaurant with ocean view

image-slider-with-thumbnail2.jpeg

image-slider-with-thumbnail4.jpeg

close up view of oysters and restaurant menu

image-slider-with-thumbnail3.jpeg

D72A1003

variety of food dishes on table

D72A0007

D72A9467

Chef Michael White

Chef Michael White is a decorated chef whose skills and dedication to the culinary craft have garnered him numerous culinary accolades; including the James Beard award, 5 simultaneous Michelin stars, and multiple New York Times reviews. He began his career at Spiaggia in Chicago, then traveled to Italy to train under Chef Valentino Marcattilii. Upon returning to the U.S. in 2001, White became Chef de Cuisine at Spiaggia, in 2002 Executive Chef of Fiamma Osteria.

In 2007, White co-founded the Altamarea Group, opening Due Terre and later taking over L’Impero and Alto, where he earned two Michelin stars, and Convivio, transformed from L’Impero, received one Michelin star. In 2009, White opened Marea, which garnered three stars from The New York Times, two Michelin stars, and numerous awards, including the James Beard Award for Best New Restaurant in America. Most recently, he also opened Lido Restaurant at The Four Seasons at The Surfside Club in Miami and Parranza at The Atlantis in Bahamas, solidifying his status as a global culinary titan.

Chef Michael White

Chef Michael White is a decorated chef whose skills and dedication to the culinary craft have garnered him numerous culinary accolades; including the James Beard award, 5 simultaneous Michelin stars, and multiple New York Times reviews. He began his career at Spiaggia in Chicago, then traveled to Italy to train under Chef Valentino Marcattilii. Upon returning to the U.S. in 2001, White became Chef de Cuisine at Spiaggia, in 2002 Executive Chef of Fiamma Osteria.

In 2007, White co-founded the Altamarea Group, opening Due Terre and later taking over L’Impero and Alto, where he earned two Michelin stars, and Convivio, transformed from L’Impero, received one Michelin star. In 2009, White opened Marea, which garnered three stars from The New York Times, two Michelin stars, and numerous awards, including the James Beard Award for Best New Restaurant in America. Most recently, he also opened Lido Restaurant at The Four Seasons at The Surfside Club in Miami and Parranza at The Atlantis in Bahamas, solidifying his status as a global culinary titan.

Chef Sebastián Rosado Rivera

Born in Puerto Rico, Chef Rosado will lead Levant’s cuisine as Executive Chef. Rosado discovered his passion for cooking while working with his grandmother. He studied at the Escuela Hotelera de San Juan and later at the Culinary Institute of America, working in prestigious NY restaurants such as Nobu and the three-Michelin starred restaurant, Le Bernardin, where he spent six years under Chef Eric Ripert as Sous Chef, developing the consistency and skills to reach a high level of globally recognized cuisine.

Later, he moved to Los Angeles and worked as Executive Sous Chef at Spago in Beverly Hills, under Chef Wolfgang Puck. His experience here shaped him, allowing him to bring the flavors of his homeland to an audience and stage at the top of its class. After six years at Spago, he returned to Puerto Rico and opened Lala as Executive Chef. Now, he joins the La Concha team alongside Chef Michael White, with the mission of creating a unique gastronomic destination on the island.

Chef Sebastián Rosado Rivera

Born in Puerto Rico, Chef Rosado will lead Levant’s cuisine as Executive Chef. Rosado discovered his passion for cooking while working with his grandmother. He studied at the Escuela Hotelera de San Juan and later at the Culinary Institute of America, working in prestigious NY restaurants such as Nobu and the three-Michelin starred restaurant, Le Bernardin, where he spent six years under Chef Eric Ripert as Sous Chef, developing the consistency and skills to reach a high level of globally recognized cuisine.

Later, he moved to Los Angeles and worked as Executive Sous Chef at Spago in Beverly Hills, under Chef Wolfgang Puck. His experience here shaped him, allowing him to bring the flavors of his homeland to an audience and stage at the top of its class. After six years at Spago, he returned to Puerto Rico and opened Lala as Executive Chef. Now, he joins the La Concha team alongside Chef Michael White, with the mission of creating a unique gastronomic destination on the island.

Contact

For special inquiries, [email protected]

787-721-7500 Ext. 6826

Sign Up for Updates

Availability

Levant by Chef Michael White

Curated from the Coast. Inspired by the Ocean.

Chef Michael White

Chef Michael White

Chef Sebastián Rosado Rivera

Chef Sebastián Rosado Rivera

Contact