Anthony J. Walters, born August 1978, in the parish of St.
Ann grew up with a steady family and a mom who was the best cook he knew in my
childhood, she taught him how make himself useful in the kitchen and other
waysat an early age. He grew up doing something
different but with similar principles - industrial arts
professionally. For a time he moved back and forth in and out of the kitchen in his
late teen years.
He is driven to do things he loves, such as; making stuff from
just about anything - food art, sculptures, sketching andtelling other what he has discovered.
Chef Walters has worked in the tourism industry for over 15 years working with some of Jamaica’s best talents, and gaining
the way of the culinary world, through; chopping, dicing, whipping and tasting,
just to name few…
His aim is to
highlight the diversity of Jamaican and international cuisines, with the use of
Jamaica’s impeccable ingredients and Jamaican Talent.
Chef Walters' love for food and its sciences has taken
him closer to the smoke of a well treated piece of jerk pork, the aromas of a
freshly seared piece of lamb roast, not to mention the flavor profiles, texture
profiles, colors and succulent textures of global cuisines,
He started savory dishes, and then moved into the art of
pastry and its sciences & continued his education after graduating high school at the heart academy where he did some part time studies as a commis chef. then
from there on to a few workshops, enhancing my experience in tourism relations.
In his quest for more professional knowledge and development he attended the Culinary Institute of America (C.I.A)
where heI studied and received certifications as a professional chef. Chef Walters is currently pursuing a science degree in culinary arts in the hope that this will assist him in achieving his ultimate goal.