Chef Walter

Chef Walter

5.0
1 years in business

About this pro

I have proudly worked in Peru, Belgium & New York. I establish technique and presentation of food.  

Customers look for great quality and incredible flavors. My Brussels experience is creativity and high french cuisine. New York experience in upscale restaurants like Rialto Fine dinning Italian Cuisine, Patria Rest Nuevo Latino, 3 Years European Hotel Fitzpatrick in Manhattan.

8 Years in Four Seasons Hotel (New York French Cuisine 5757 Rest & Miami Italian Cuisine Aqua Rest.) working high volume in Banquet

EXPERIENCE:

  1/11- PRESENT   EXECUTIVE CHEF – ISLAS CANARIAS REST. - MIAMI 

  2/10 - 12/10           CHEF - WINE IT DOWN REST.

 5/08 - 2/10             KITCHEN MANAGER - CINEBISTRO MIAMI

4/07 – 5/08             CHEF - CAFÉ CONCERT INSIDE CONDO BUILDING - 5700 COLLINS AVENUE - MIAMI BEACH

                         

9//03 - 3/07              FOUR SEASONS MIAMI - FIRST COOK

1/00 - 8/03               FOUR SEASONS NEW YORK - NY - FIRST COOK

9/97- 12/99              FITZPATRICK HOTEL - NEW YORK, NY - SOUS CHEF

3/97 - 9/97               RIALTO RESTAURANT- NEW YORK, NY - HEAD COOK

2/94 - 2/97              PATRIA RESTAURANT- NEW YORK, NY- GRILL COOK

 

EDUCATION:       CULINARY SCHOOL. CENFOTUR BARRANCO-LIMA, PERU

                                GRADUATED, CHEF.

LANGUAGES:        Fluent and literate in Spanish.

 

REFERENCES:    * CORPORATE CHEF ALAN LAKE - 312-203-8169

                             * FORMER FOUR SEASONS HOTELS EXECUTIVE CHEF

                              BROOKE VOSIKA – 617 -838-4005

                             * EXECUTIVE PASTRY CHEF CONSULTANT             

                              MAX SANTIAGO- 786-873-4564

                              *FORMER FOUR SEASONS HOTEL BALTIMORE EXECUTIVE CHEF     

Read more about this pro


Credentials

Miami, FL 33172
Email verified
Phone verified

ReviewsWrite a review



There are no reviews yet


FAQs


What is your typical process for working with a new student?

First a presentation in his or her household or place of preference to find out what they really want to learn about this culinary universe and their culinary preferences.


What education and/or training do you have that relates to your work?

I started watching and helping my mother since I was 9 years old. At 13, I started working in a restaurant in my hometown as a dishwasher & kitchen prep cook. At 23, I graduated from the culinary school, CENFOTUR, in my country. They sent me to a major hotel chain in Peru to practice for 2 years. When i was in Brussels, Belgium, I learned Upscale cuisine, French & Peruvian. That helped me for when I started working at the Four Seasons Hotel in New York. I would say it was my best experience working for the best hotel company around the world.


Do you have a standard pricing system for your lessons? If so, please share the details here.

$25 a lesson

A lesson would be 1 hour


How did you get started teaching?

In my position as a chef, training the employees.


What types of students have you worked with?

People without experience and recent graduates from culinary school.


What advice would you give a student looking to hire a teacher in your area of expertise?

Have passion for the food, express your feelings with your creations. Make sure you learn how to identify flavors.


What questions should students think through before talking to teachers about their needs?

Be honest with your teacher so we can help connect you with your needs.