Chef Walter Scheib III

Former Executive Chef of White House under the Clinton and Bush Administration

Author of The American Chef

Walter S. Scheib III was born on May 3, 1954 in Oakland, California, but was raised in Bethesda, Maryland. He attended Walter Johnson High School and the University of Maryland, College Park before graduating with highest honors form the Culinary Institute of America in Hyde Park, New York in August 1979.

While attending the Culinary Institute of America, Walter gained valuable experience in the kitchens of the Capitol Hilton in Washington, DC. After graduation, the Capitol Hilton rapidly promoted him from Apprentice to Executive Chef. Following his departure from the Hilton in 1986, Chef Scheib took the position of Executive Chef at the Boca Raton Club and Resort and managed food preparation, service, and staff for the full service resort and hotel.

Walter moved from Florida to White Sulphur Springs, West Virginia in 1990 to become the Executive Chef at The Greenbriar, long one of this country’s most prestigious grand hotels. However his tenure at The Greenbriar was short lived when in April 1994 he was selected to join the staff of the Executive Residence at the White House as Executive Chef.

As Executive Chef at the White House, Chef Scheib’s duties include managing and preparing all menus and meals for the First Family and their private entertaining, as well as official and state function of the presidency. He is in charge of a full-time staff of five and oversees a part-time staff of 20.

Walter Scheib is married to Jean Scheib who is also a graduate of the Culinary Institute of America. They currently reside in Great Falls, Virginia and have two sons.

Dishes prepared by Chef Walter Scheib

Fennel Crusted Halibut with Roasted Tomatoes and Artichokes

Tamarind Glazed Rack of Lamb with Gingered Peach Chutney  and “Potjie” Sauce

 

 

 

 

 

http://www.theamericanchef.com/index.asp

 

 

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