Walter Abrams

Walter Abrams is a culinary professional with a diverse background in the food industry.

He received his education at the Florida Culinary Institute, which laid the foundation for his successful career.

Walter has held key roles in various organizations, showcasing his skills and expertise in culinary research and development, product development, and kitchen operations.

He has served as the Culinary R&D and Product Development Lead at All Day Kitchens, demonstrating his leadership and innovation in the culinary field.

Prior to his role at All Day Kitchens, Walter Abrams served as the Culinary Director at Dabba, where he honed his culinary creativity and management skills.

Walter is also the former Founder of Apicius Nutrition, showcasing his entrepreneurial spirit and passion for bringing culinary creations to life.

His extensive experience includes being the Executive Chef at Le Bec Fin, where he demonstrated his culinary mastery and creativity.

Walter's journey in the culinary world includes roles such as Chef de Cuisine at Bacchus Management Group, Sous Chef at Thomas Keller Restaurant Group, and Chef de Partie at The Dinex Group under Chef Daniel Boulud.

His expertise also extends to positions such as Chef de Partie/Sushi Sous Chef at Mark's Cityplace and an Apprentice/Chef de Partie at PGA National Resort & Spa, highlighting his versatile skill set and adaptability.

Walter Abrams continues to make significant contributions to the culinary industry through his diverse experiences and passion for culinary innovation.