Chef Walter’s father travelled from Japan to Lyon in the 1960’s, to learn the art of French cooking – he remains to this day one of his biggest inspirations. He had the opportunity to work at some of France’s most famous restaurants and was a role model for the young Chef Walter with his approach to cooking. Modesty and rigour have been qualities of his that Walter has brought into his own style of cooking.
Chef Walter first trained in his hometown Lyon/France, renowned for its gastronomic heritage. He worked for four years at Lyon’s infamous 3 Michelin starred restaurant owned by Paul Bocuse, who he considers the Pope of the French cuisine, followed by three and a half years at the Hotel Ritz' 2 Michelin starred restaurant L’Espadon in Paris. During his time at the Ritz Chef
Walter worked closely with Executive Chef Michel Roth, travelled around the world to represent the French cuisine and was also a part of the team that earned the restaurant's second Michelin star.
Walter’s menus blend classic French fare with a delicate approach to flavour and texture derived from his Japanese heritage – his dishes feature bold, simple flavours cooked using only the very finest ingredients.
He has been at the helm of Brasserie Joel since 2011, co-founder of the Brasserie Joel concept, imbibing each dish and new menu with his enthusiasm for fresh, seasonal ingredients and the wealth of quality British produce that he often goes to select himself at London’s many famous foodie markets such as Billingsgate, or Borough Market. Whilst he remains true to the culinary legacy of great French cuisine, he brings a modern and innovative approach to the classic French cuisine.
Awards & Nominations:
Master Craftsman part of The Craft Guild of Chefs since 2016
Awarded by 2 AA rosette guide for Culinary Excellence,
Winner of the famous and prestigious French culinary contest "Trophy Jean Delaveyne 2007"
Semifinalist of MOF 2014 ( Un des Meilleurs Ouvriers de France contest),
One of the first French Chefs in UK to be involved in the GoodFrance/GoutdeFrance promotion,
part of "Chefs adopt a school" introduced by The Royale Culinary of Arts
Since 2011 Chef Walter is involved in organising an annual charity dinner supporting Hospitality Action cooking alongside celebrity Chefs Raymond Blanc, Monica Galetti, Tom Kerridge, Bruno Loubet, Claude Boss and several others.
His recipes are also published in the "Great British Cookbook 2" and the "Charitable Cookbook 2017", which support charities such as MacMillan Cancer Support and Hospitality Action.
For 7 years Chef Walter has participated in the charity Street Smart.