Chef Austin Walther

My practice as a Chef is more than just cooking fantastic flavorful meals, it's about celebrating the beauty of the natural world we live in by showcasing the amazing local produce grown by farmers here in Northern Michigan. I have my own hobby farm and my cuisine utilizes ingredients mostly native to the Americas. I started my culinary career in an elevated and elegant farm to table tasting menu restaurant. I've worked for 4 different culinary professors throughout my journey. I studied plant science at Michigan State and plant based nutrition at Cornell. I am trained in classic French and Italian cooking techniques, and apply those styles to all forms of cuisine. For me, South American cuisine has a special place in my heart because I believe it's the closest thing Americans have to a native and indigenous cuisine.