Walter Scheib | White House Executive Chef: 1994-2005

Walter Scheib

White House Executive Chef: 1994-2005

Fee Range
$8,500
Travels From
District of Columbia, United States

Walter Scheib
Biography

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.

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.

Walter Scheib
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Culinary Talks

If you are looking for someone to speak at a corporate event or a private dinner party, Walter Scheib can elevate the experience of any gathering. For eleven years, Executive Chef Walter Scheib worked out of the heart of the White House—the kitchen. Hired by Hillary Clinton to revolutionize the culinary program at the White House, Walter brought in artisanal products from all over the country, started a herb garden on the roof, and retrained the staff. As the personal chef of two first families (two terms with Clinton and one with Bush) Walter can offer a behind-the-scenes look at the workings of the White House. As the Executive Chef behind some of the most memorable State Dinners (Tony Blair, Nelson Mandela) and First Lady Luncheons (Lady Diana Spencer) Walter shares his personal and professional anecdotes. His talks are tailored to each event and can include cooking demonstrations and hands-on classes. The American Chef team can recreate classic White House menus or themes such as First Lady Luncheons, Holidays at the White House, or specific State Dinners.

Special Events

Great food and conversation with a White House flair. The American Chef™ can create functions for any size group, in any setting, ranging from a State style formal dinner and a First Lady’s lunch to a formal reception and First Family holiday. The American Chef™ is your event partner if you are looking to host a cozy dinner at home for six or an outdoor BBQ for a hundred. If arranged in advance, Walter Scheib can share with your guests personal anecdotes from his years in Washington, DC and if a White House menu has been served, he can discuss in length about the occasion for which it was originally developed.

Interactive Events

As a culinary professional for more than 20 years, Walter Scheib can teach groups both large and small. The American Chef™ program will design the culinary experience at your choice of venue. The sessions highlight quality ingredients and recipes and promote the joy of learning about cooking. Whether you are looking for someone to teach the basics, take you through creating and executing a dinner party for twenty or share with you the tips and techniques learned running the culinary program at not only the White House but also prestigious hotels throughout the country. In addition to culinary talks, The American Chef™ team can also work with you on creating team bonding and creative exercising sessions. These gatherings stress free thinking and unique solution development in a hands-on culinary setting.

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Walter Scheib

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