About

Ai Fiori, translated to ‘Among the Flowers’ in Italian, showcases the modern interpretations of French and Italian Riviera cuisine. The menu highlights Chef White’s signature hand-made pastas, emphasizes seasonal ingredients, and features traditional regional dishes inspired by land and sea.  The menu provides a la carte, prix-fixe, and tasting menu options that are available for lunch and dinner, as well as an express breakfast to start your day.

Ai Fiori is located on the Second Floor of the Langham Hotel on Fifth Ave. Chef di Cucina, Scott Schneider, oversees the daily kitchen operations at Ai Fiori with Wine Director Colin Thoreen curating the wine list, which boasts over 1000 selections. In addition to the main dining room, Bar Fiori and its lounge area offer guests the opportunity to experience Ai Fiori in a more casual environment to enjoy a craft cocktail and snack with friends during happy hour, have a quick lunch on the go, or catch afternoon coffee and pastry with colleagues. 

Ai Fiori plays host to elegant private events and offers many different attractive setups to consider based on the size of the party and occasion. We are dedicated to making each business, social, or personal event memorable and suited to your needs.

Ai Fiori received three stars from The New York Times as well as Michelin Star recognition the past several years. The restaurant was also included in Esquire Magazine’s 2011 List of Best New Restaurants in America. Additionally, New York Post critic Steve Cuozzo labeled the signature dish Astice the “greatest dish in the world.” Ai Fiori also ranks among Zagat’s Best Italian in NYC, and the Forbes Travel Guide awarded it four stars.

Team

  • Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin.  By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia.  He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States. 

    In 2007, White partnered with Ahmass Fakahany to open Due Terre and Due Mari in New Jersey.  One year later, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, and holds two Michelin stars.  From Marea, Fakahany and White extended their culinary vision and opened Michelin-starred Ai Fiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New Jersey; and Washington, D.C.; Vaucluse, their French brasserie on Park Avenue, New York; and Nicoletta Pizzerias.  Outside the United States, Altamarea has properties in London, Istanbul, and Hong Kong.

     

    Chef White has received the highest recognition in his career from Michelin, Relais & Chateaux, The New York Times, James Beard Foundation, Zagats and many other organizations.  White was also named of of the “40 Most Influential New Yorkers under 40” by Crains, New York.  He has also been requested to cook for several U.S. Presidents.

  • David Schneider’s passion for hospitality and food began in Huntsville, Alabama where he enjoyed helping his parents prepare elaborate meals for family and friends.  It was during these formative years that he discovered the joy food and wine brought to others through his service.

    David followed his love of film and food to New York City’s Columbia University and the Institute of Culinary Education (ICE). He began his professional career as a captain at Petrossian followed by two years in the kitchen at 71 Clinton Fresh Food. After returning to the front of the house and working as a server at various Italian restaurants, David entered management at USHG’s MoMA Cafes before joining the opening management team at A Voce Columbus. In 2011, David joined the Altamarea Group’s Marea as a Floor Maitre d’. Marea’s energy, excitement, and camaraderie convinced him that he had found his niche with AMG. David left Marea to become the opening General Manager of Ristorante Morini and then Ai Fiori.

    David now brings his love for fine dining, passion for hosting others, and earnest desire to share gracious hospitality as Director of Ai Fiori and Vaucluse, Altamarea Group's first French restaurant. 

  • Scott was born in Vermilion, in Northern Ohio, a largely agricultural area, that exposed Scott to a climate producing the freshest ingredients in spring and summer months.  Scott was quite inspired by his grandfather, who was raised on a farm and helped develop his knowledge for growing and harvesting fruits and vegetables in his garden.

     

    Scott attended Lorain County Joint Vocational School (LCJVS) for culinary arts where he first developed his true passion for food. He simultaneously worked at Moosehead Grill and was determined to continue his education, Scott enrolled at the Culinary Institute of America in Hyde Park, New York, where he excelled in his classes and externship and graduated with a bachelors degree.

     

    After graduation, Scott worked in some of New York’s great kitchens including Restaurant 81, Union Square Café, La Mangeoire, and Bar Basque under Chef Yuhi Fujinaga.

     

    In 2011 Scott joined the team at Ai Fiori, as a line cook and quickly rose through the ranks to become Executive Sous Chef. Scott continued to develop his culinary and leadership skills under Chef Michael White and the Altamarea Group ultimately becoming Chef de Cuisine in June 2016. Scott’s knowledge and passion for Italian cuisine is evident through his high quality and consistently yet also innovative touches in the A Fiori menu.

  • An unlikely confluence of an interest in ornithology and a natural connection with people led Colin to discover his passion for wine.  Colin studied at Cornell University, where he realized that studying and connecting people through wine simultaneously satisfied both his thirst for making lasting connections and his drive to explore the natural world.

    One of Colins first forays into the world of wine was made early on with fellow Seattle local and now mentor and friend, Greg Harrington, MS. He pointed Colin in the direction of the Court of Master Sommeliers. 

     

    He had his first true wine-focused position as a vintern at Canlis Restaurant and then as food and beverage manager at a small retreat in Costa Rica. Colin later joined the team at Eleven Madison Park where he honed his skills as a wine professional before moving onto Ai Fiori where he has helped guide the wine program for the past four years.