Walter began developing his love for food in Newfoundland in '85 at asian cuisine restaurant Mandarin creating the foundation to build on. Growing from humble beginning's he then achieved the role of evening Chef at Strand Lounge in St.Johns, where he would operate for 4 years before moving to Toronto to expand on his foundation of cooking. 



Since arriving in Toronto in '90, Walter continued his endevours in the culinary industry, starting his apprenticeship at The CN Tower restaurant "Sparkles" now named "360" , he gained enough experience and confidence to start his own catering project "Northern Light's Catering".

His self sustaining catering effort was a fruitful business for 4 years, where he catered to the likes of movie sets, television shows, weddings, private parties, bartmitzfa's, Casino's and large events. 

When he began cooking in Culinary Salon's with " Escoffier Society " it brang him back into the industrial kitchen leading him to operate the kitchen at The Holiday Inn, Food and beverage in the hospitality industry was a great fit for Walter, starting with The Holiday Inn in Oshawa and transferring to the International Airport Location. He attained the position of Sues Chef after 4 years and operating as a Sues Chef for 5 and a half years.

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Walter is currently continuing his catering and in the position to share his knowledge of the industry as a Culinary consultant and business manager. 

 

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BIOGRAPHY