Walter Robinson Acquired his love for from His Grandmother who was native of Charleston South Carolina, and the opportunities to experience the different cuisines and cultures that available to him in his native New York.
At the recommendation of his wife Fran, Walter applied to Culinary school. He attended New York Restaurant school, and continued his culinary education at Culinary Institute of America (CIA) in Hyde Park N.Y. Walter then moved on to a line cook position at The Westside Tennis Club in Forest Hills Queens,
While attending CIA for his second round of courses, Walter was offered an Executive Sous chef’s position at 11 West, a high-end restaurant and hospital wing atop Mt. Sinai Hospital in Manhattan.
After 2 years, as Executive sous chef studying under Chef Cynthia Nardulli, Walter and his wife relocated to Maryland in 1996. Walter was immediately recruited by Todd Gray to work with him at Roberto Donna’s Galileo Ristorante in Washington D.C., Walter had the opportunity to work with the chefs that came through the kitchen for guest chef sessions and fundraisers, to include a few names has worked with Jean-louis Palladin, Bob Kinkeade, Roberto himself, Cesare Lanfrancone. Walter has worked with a number of top chefs who him the chef he is today.
Walter received his first Executive Chef’s position with Michelangelo’s, then Harry Browne’s who received the honor of best restaurant in Annapolis by Southern Living Magazine while under his leadership. He then moved on to the Woodmore Country Club, various Conference centers and large Hospital venues feeding more than 4,000 people a day. Every move was satisfying the curiosity of what the profession offered.
Presently, Walter is teaching Culinary Arts at DuVal high School, Prior to that he taught Culinary Arts at Anne Arundel Community College, Prince George Community College, and is currently running his own Program at Crossroads Freedom Center in Frederick Maryland, where he also runs Licken’s Foods.