Walter Stanley Scheib was born on 3/05/1954 in Oakland, California. He grew up in a family where food played a central role, as his mother was an accountant and his father worked for the Atomic Energy Commission. As a child, Scheib would often help his mother chop vegetables in the kitchen, sparking an interest in cooking at an early age.
After graduating from Walter Johnson High School in Bethesda in 1972, Scheib initially enrolled at the University of Maryland, College Park. However, he soon realized that his true passion lay in the culinary arts, prompting him to transfer to The Culinary Institute of America in Hyde Park, New York. In 1979, he graduated with a degree in culinary arts.
After completing his culinary education, Scheib honed his skills at various prestigious establishments. He served as the Executive Chef at the Capitol Hilton before taking on the same role at the Boca Raton Club and Resort. In 1990, he made the move to White Sulphur Springs, West Virginia, where he became the Executive Chef at The Greenbriar, a renowned luxury resort.
However, Scheib's most notable tenure was as the White House Executive Chef from 1994 to 2005. In this role, he was responsible for managing and preparing all meals for the First Family, as well as for official state functions. He catered to the culinary preferences of Presidents Bill Clinton and George W. Bush, as well as their respective families.
Outside of his culinary career, Scheib was a family man. He was married twice, first to Jean Scheib with whom he had two sons, and later to Yvonne Swartz. Despite his busy schedule as a chef, Scheib always made time for his loved ones and cherished moments spent with his family.
Walter Stanley Scheib's legacy as a talented chef and culinary innovator lives on through his work at the White House and various esteemed establishments. His dedication to the art of cooking and his ability to create exquisite dishes for world leaders and VIPs have left an indelible mark on the culinary world.
Although he passed away in 2015, Scheib's impact on the culinary industry and his dedication to his craft continue to inspire aspiring chefs and food enthusiasts around the world.
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