Executive Chef Brian Walter
An honorary James Beard Foundation Member and now the Executive Chef at 87 Sussex in Jersey City, boasts over 20 years of culinary experience in both world-class restaurants and the private club industry.
Walter began honing his technical skills at New York’s French Culinary Institute and soon gained firsthand experience working with Chef Mario Batali at his original restaurant, “PO”. At the age of 18, he earned the title of Chef de Partie at the French Consulate, where he worked under the guidance of French Master Chef Luc Pasquier. This experience led Walter to become the Chef de Partie at the world-famous Le Cirque 2000, followed by Lespinasse at the St. Regis in NYC. Soon after, he was named the Executive Sous Chef at Guastavino’s, learning from celebrity Chef Daniel Or, and was named Chef de Cuisine of the Union Club NYC the following year.
At 25, he earned the title of Executive Chef at Acqua Ristorante in Raritan, NJ. Here, he received 3½ stars from NJ.com (formally the Star Ledger) and 3 stars from the NY Times. He obtained a nomination for the James Beard Foundation “Rising Star Chef” award and was featured as a guest chef on broadcasts such as Good Morning America, FOX 5’s “Good Day New York,” and NBC’s “Today New York.” Always drawn to new challenges, Walter decided to explore the world of fine cuisine in private clubs, and in 2009, he became Executive Chef of the prestigious Hamilton Farm Golf Club in Somerset County, NJ. Here, along with preparing haute cuisine for an elite clientele, he worked on coordinating events such as upscale weddings, NJPGA, NJCAA, and NJ Scratch gatherings.
Enticed by the idea of leading a giant culinary corporation, Walter transitioned to the position of Corporate Executive Chef of the MGL Restaurant Group in 2011. He serviced the Group’s locations, including Char Steakhouse, Oh’Brian’s Pourhouse, Seafare Chippery, and Matteo’s Italian Restaurant. During this time, he was named “Top 5 Chefs in NJ” by NJ Life Magazine and “NJ’s Best Burger” twice by NJ Monthly Magazine.
Leveraging on his extensive experience in fine cuisine, Walter reentered the private club scene. He donned the title of Executive Chef and Culinary Director at the Metropolitan Golf Group in 2017. After a few years, the busy, bustling environment of New York City beckoned to Walter. He answered its call and became the Executive Chef at the iconic Carmine’s Italian Restaurant in Times Square.
Although Walter has carved a path through many renowned kitchens, his heart still stands in his Brooklyn childhood home. He prides himself on holding to the notion that the comfort of home transcends culinary boundaries. This idea fuels his ambition as a chef and fills him with ideas to blend comfort and refinement in all his dishes seamlessly.
It’s more than dining—it’s a celebration of flavor, skill, and the joy of savoring perfection.
Chef Brian Walter
Voted Top 5 Chefs in New Jersey
His achievements have been recognized consistently by both local and national media, earning him spots as a guest chef in Good Morning America, NBC, and FOX5 Good Day broadcasts.
James Beard Foundation Rising Star Chef
Chef has spent over 20 years of his culinary career perfecting his craft through working at acclaimed restaurants and private clubs, including the French Consulate, Le Cirque 2000, Lespinasse, Guastavino’s, Acqua Ristorante, Char Steakhouse, the prestigious Hamilton Farm Golf Club, and Carmine’s in Times Square.
