Chef Walter Walter

Walter Messiah Biography

Chef Walter Messiah from Monaco has over 20 years of international industry experience that encompasses the role of chef and ownership of his own restaurant in France. Walter has worked around the world, which includes: with Chef Andre Surmain in Palm Beach, at The Maison Blanche restaurant in DC, at the prestigious Golf Club The Lyford Cay Club in Nassau, in Bahrain at one of the top restaurants in the Middle East The Versailles, as Executive Chef at the Pullman Hotel in Grand Baie Mauritius, in Noumea New Caledonia, and opened Toi et Moi restaurant in Sanary in the heart of Provence France, and has been an integral part of developing the curriculum and instruction at culinary institutions the world over.

After spending four years as Chef Instructor/Director at the South Pacific Ecole Hotel Tontoutel in Nouméa New Caledonia, Walter moved to Vancouver (Canada) and took on the role of Co-Founder, Executive Chef, Program Director and Co-Owner of Vancouver’s Pacific Institute of Culinary Arts (PICA) on Granville Island. In addition to designing the kitchens and curriculum and overseeing ten Chef Instructors, Walter was responsible for all food and beverage operations at PICA including eight kitchens, the fine dining restaurant, the pastry shop and outside catering initiatives.

Citing his grandmother, famed Pastry Chef Gaston Lenotre, and Chef Marcel Athimond from Monaco as his mentors, it comes as no surprise that Walter's philosophy towards cooking lies in simplicity and classic technique.

Noteworthy mentions that Chef Walter had the honor of cooking for:

General Lacaze, the Head of the French Army

Prince Rainier of Monaco

Jean loup Chrétien

George W. Bush

Michael Jackson

Rajiv Gandhi

The Queen of England

The Royal Wedding of Prince Andrew and Sarah Fergusson

Francois Mitterand

King Fahd of Saudi Arabia

Sheik al khalifa of bahrain