WALTER SCHEIB

Walter Scheib has quite a story to tell. In fact, he has two stories to tell. The first involves the rise of an American chef to the most storied position in the land. The second offers 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 April 1994, Walter Scheib became the chef to America’s chief executive and the First Family. 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, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair 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. He is a graduate of the Culinary Institute of America, author of “The American Chef” and speaks across the country about his remembrances and the development of American cuisine at the White House.