How did you start your journey?
Fresh and seasonal ingredients is the key of my cuisine, with a French and Japanese influences
Where is your cuisine inspired from?
Chef Walter’s father travelled from Japan to Lyon in the 1960’s, to learn the art of French cooking – he remains to this day one of his biggest inspirations. He had the opportunity to work at some of France’s most famous restaurants and was a role model for the young Chef Walter with his approach to cooking. Modesty and rigour have been qualities of his that Walter has brought into his own style of cooking. Chef Walter first trained in his hometown Lyon/France, renowned for its gastronomic heritage. He worked for four years at Lyon’s infamous 3 Michelin starred restaurant owned by Paul Bocuse, who he considers the Pope of the French cuisine, followed by three and a half years at the Hotel Ritz' 2 Michelin starred restaurant L’Espadon in Paris. During his time at the Ritz Chef Walter worked closely with Executive Chef Michel Roth, travelled around the world to represent the French cuisine and was also a part of the team that earned the restaurant's second Michelin star. Walter’s menus blend classic French fare with a delicate approach to flavour and texture derived from his Japanese heritage – his dishes feature bold, simple flavours cooked using only the very finest ingredients. He has been at the helm of Brasserie Joel since 2011, co-founder of the Brasserie Joel concept, imbibing each dish and new menu with his enthusiasm for fresh, seasonal ingredients and the wealth of quality British produce that he often goes to select himself at London’s many famous foodie markets such as Billingsgate, or Borough Market. Whilst he remains true to the culinary legacy of great French cuisine, he brings a modern and innovative approach to the classic French cuisine.
Director/Executive chef | Mycuisineuk | 2018 - Now
sous chef | The Connaught Helene Darroze 2 Michelin stars | 2009 - 2010
executive chef | Brasserie Joel 2 AA rosettes | 2009 - 2018
junior sous chef | Ritz Paris 2 Michelin stars | 2005 - 2009
Chef de partie | Paul Bocuse 3 Michelin stars | 2001 - 2005
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What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?