Chef Fernanda White of Comedor - Biography

Newton, MA

April 2018

Growing up, Jakob White could be found picking corn on his grandfather’s farm in upstate New York, reading piles of cookbooks, and even winning a regional chili contest. While bartending in Boston, White found himself drawn to the dining scene, eventually enrolling in the culinary arts program at Boston University.

Born in Santiago, Chile, Fernanda Tapia came from a family of cooks. But she immigrated to the United States to study political science at Brandeis University in Boston. When it proved unfulfilling, Tapia took to her mom’s recipes, reading cookbooks, and also enrolled at BU, where she met White. After graduating, White began working at 51 Lincoln in Newton. Fernanda stayed on to complete her masters in gastronomy, as well as a certificate in wine studies. She later joined White at 51 Lincoln. In 2012,

White left to be opening chef de cuisine at Waban Kitchen, earning a 3-star review from The Boston Globe. Tapia took White’s spot as chef de cuisine, earning a spot in Zagat’s “30 under 30.” Before opening their own restaurant, Tapia worked for StarChefs Rising Stars alum Cassie Piuma at Sarma, and White worked for Puma’s mentor, Ana Sortun, at Oleana. They opened Comedor in Newton in 2015, serving Chilean small plates and updated American fare.