Walt grew up in the Tampa Bay Area with local fishermen and learned how to catch, properly care, and cook fresh seafood - he developed an early interest in becoming a professional chef.
While working for four years for a nationally renowned restaurant chain- which started locally - in Clearwater, Walt learned the basics of cooking and the skills needed in running a kitchen. After attending LSU, in Baton Rouge, LA, Walt then decided to continue culinary training at Johnson and Wales University in Miami, FL.
While in Miami, Walt worked under 5 James Beard House Award winning chefs. Upon returning to the Tampa Bay Area, Walt opened a restaurant as a sous chef, in South Tampa, under a 6th James Beard Award winning chef.
Shortly afterwards, Walt accepted a position as the Executive Chef for a popular casual-fine dining restaurant located in St. Petersburg, FL.
While designing and building his own restaurant in Dunedin, Walt also worked at a Florida Trend "Golden Spoon Hall of Fame" restaurant on Clearwater Beach as the chef of their popular bistro.