Meet Walter, Executive Chef

Creating the innovative craft-cooking menu for The Lakehouse is no small feat. With local produce and ingredients taking center stage, each dish not only requires unique cooking techniques, but the ability to bring the authentic flavors of each ingredient to life. With such a delicate balance in place, between artisanal craft-cooking and creating a sense of familiarity, the requirements call for a creative and intuitive chef, which is where Executive Chef Walter Edward comes in.

 

 

Having worked together at my previous restaurant, Crush, I knew when bringing on Walter that we were good together, and already proven. We play off each other as a chef team should – bringing life to The Lakehouse vision. My respect for Walter’s craft is evident in every dish that he produces.

When I first met Walter, he told me about how cooking was his true passion, from growing up in the kitchen during family events, and continuing to the Culinary Institute of America in Hyde Park, NY. He shared stories about his drive to develop his skills, evident in his influential experiences from regional cooking in the U.S., to Barcelona, Antwerp and Beaujolais, France – Walter’s culinary skill continue to flourish to this day, showing no signs of slowing down.

 

 

At The Lakehouse, Walter’s art of collaborative cooking fosters intimate conversations and serves to create memorable experiences. Like all chefs, there’s nothing more enjoyable than creating something truly authentic, and watching people enjoy the fruits of our labor; Walter exemplifies this with a passion.

Enjoy the truly unique, well-executed dishes that Walter puts out daily at The Lakehouse. In the process, you could easily find yourself in conversation with Walter about his recent farmer visit, experimenting with a new ingredient, playing with new techniques in our kitchen, or even what his five-year-old twins are up to.

– Jason

Walter’s Favorite Dish: Roasted Cauliflower with curry spice, green apple, herb hummus, preserved lemon and kale pesto. Noting his love of cauliflower, “This is a dish that truly accentuates the vegetable itself.”