Ben Walter |
Field Consultant (Kitchen Operations)
Ben Walter started his career as an apprentice chef in 1988. During his first four years the highlights were training with Jacque Raymond, Cath Claringbold and Tansy Good. After qualifying at William Angliss College Melbourne, Ben spent 2 stints of 12 months plus in Noosa working as sous chef at Dilozo’s then Anita’s at Noosaville.
After a 2 year period traveling around Australia with his (now) wife, Ben has worked in a variety of different hospitality businesses over the past 8 years. These include 12 months as a fulltime contract chef, working anything from 1 shift contracts to months at a time in businesses as varied as production kitchens, 4 and 5 star hotels, banquet venues, pubs, clubs and aged/health care facilities. Ben’s other career highlights are:
-
3 years with Mirvac Hotels in Sous and Exec Chef roles.
-
2 years as Head Chef at Oscar W’s Wharfside in Echuca
-
12 months as Head Chef at the Deck at Southgate in Melbourne.
Ben is married with three children and loves to play most fretted instruments.
E-mail: