Walter Scheib

In April 1994, after a lengthy application and screening process, Walter Scheib became the chef to America's chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others, not to mention the thousands of congressional members, journalists, and other House visitors.

A highlight of Scheib's White House achievement was his creation of a distinctly American repertoire for the nation's First House. He continues to speak with eloquence and pride about America's bounty today, praising the artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever.

Walter Scheib offers audiences an intimate, human view of two First Families, the corridors of political power, international personalities, and the most famous building in the United States, from a unique vantage point: The kitchen. In addition to his experiences within the White House, Scheib offers his own personal story of the rise of an American chef to one of the most prominent positions a chef can hold. Scheib not only tells these stories to audiences, but also uses cooking demonstrations as an interactive way to capture the audience's attention to create unique and memorable events.

Scheib 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, Scheib 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.

Scheib moved from Florida to White Sulphur Springs, West Virginia in 1990 to become the Executive Chef at The Greenbrier, one of this country's most prestigious grand hotels. However his tenure at The Greenbrier 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.

Currently, Walter draws on his extensive experience to run his new company, The American Chef, a special events company. The American Chef focuses on corporate and private events in addition to offering a variety of services including culinary talks and cooking classes. Recently, Walter was featured in The Washington Post and also on ABC's Nightline.

  • Culinary Talks
  • Special Events
  • Interactive Events

Team Building, Celebrity
Click topic above to see more speakers on that topic

Speaker's Asking Fee Range
$10,000 - $14,999
Click on fee range to see more speakers.
This is the starting keynote fee range - other programs may be higher.

Click on state above to see more speakers from that state.

The fee range quoted means the speaker's fee starts somewhere within that range. Note that speaker's fees are subject to change and some speakers may have special fee quotes.

COPYRIGHT ゥ 2006, Dynamic Pathways, Inc. All Rights Protected.