Chef Walter G

My name is Walter, and I come from Ecuador, known as “La Mitad del Mundo” or the center of the world. Growing up in La Troncal, a small town about 160 miles south of Ecuador’s capital, Quito, I had the opportunity to help my grandmother cook for the workers on sugar cane plantations. This experience ignited my passion for culinary arts at a young age.

In 1991, I arrived in the United States, eager to explore the culinary opportunities and diversity it offered. Like many immigrants, I started from the bottom as a dishwasher, working closely with renowned chefs such as Loui Lanza, Bill Hedge, David Burke, O’Neil Murphy, David Mayers, Ricardo Cardona, Kenneth Scotland and Renate DeGeorge in NYC. It was a valuable learning experience, exposing me to new techniques and expanding my culinary philosophy.

Throughout my career, I have worked with various catering companies and full-service restaurants, including Union Square Events, Abigail Kirsch, Goldman Sachs, Morton’s Steak House, Capital Grill Steak House, The New York Stock Exchange, Restaurant Associates, Compass Group, and SSP America. These experiences have allowed me to travel across Canada and the United States, opening restaurants, training staff, executing recipes, and collaborating with investors and partners in the industry.

With over 30 years of experience in the culinary field, I have developed expertise in all aspects of the industry. From opening restaurants and creating menus to reengineering recipes for cost-efficiency and improving overall profitability, I have a comprehensive understanding of what it takes to excel in this field. To me, cooking is not just about following a recipe; it is a philosophy that I deeply love and enjoy.

I am delighted to be a part of your home dining experience, and I look forward to bringing my expertise and passion for cooking into your kitchen.