Jeffery Walter
Executive Chef
Jeffery Walter started cooking at 11-years old. “My mom would call me from work and walk me through how to start dinner over the phone.  By the time I was 14, I was washing dishes at a local restaurant and at age 16, I was hooked on the culinary world,” said Walter.
A Seattle native, Walter moved to Tucson, Arizona, at the ripe age of 19 where he began working for chef and mentor Robert Daniels at a local country club. Through extensive training, Daniels challenged him in a way that ultimately drove Walter’s culinary journey forward. Each time he would suggest a new technique, Daniels replied, “When you’re a chef, you can do it that way.” A challenge Walter willingly accepted. From then on, he embraced each obstacle as an opportunity to apply himself in each facet of the trade.

From 1991 – 1999, Walter honed his craft in various kitchens around the country. He started on the West Coast at AAA Five Diamond luxury resort, The Phoenician in Scottsdale, Arizona, where at 24 years old he was privileged to assist as sous chef of the resort’s award-winning dining portfolio. Here he spent three years before heading south to Miami, Florida, to work at Forbes Four-star formerly-named Doral Golf Resort and Spa as chef garde manger. Thereafter, Walter traded one sunny state for another as he returned to the West Coast to Los Angeles, California, in 1995. During his time in Los Angeles, he worked as chef garde manger at The Beverly Hills Hotel & Bungalows during the luxury Forbes Five-star resort’s grand reopening. A year later, he accepted a position as executive sous chef at The Governor’s Club in Chapel Hill, North Carolina. Within two years, Walter was promoted to executive chef of the club.
Walter’s perseverance and dedication soon led him to his first Las Vegas culinary stint. In 1999, Walter began working in a familiar role as chef garde manger at Caesars Palace. After eight years climbing the ranks and serving as interim executive chef of the resort, Walter packed his bags and moved to the Gaslamp District in San Diego, California, where he served as executive chef of then newly opened Hard Rock Hotel.

Three years later, Walter returned to the hustle and bustle of The Strip to lead the culinary team at The Cosmopolitan of Las Vegas as executive chef. Here he oversaw 24 food and beverage outlets, led a team of 132 managers and 52 chefs, and spearheaded several charitable giving opportunities benefitting Las Vegas Rescue Mission, Three Square and Communities in Schools of Nevada.
Walter’s extensive experience and unwavering commitment to grow, led him to his current role as executive chef of AAA Five Diamond Bellagio Resort & Casino.  Currently, Walter brings a fresh perspective and a gentle leadership to Bellagio where he strives to propel the iconic brand and its premier culinary portfolio forward while continuing to deliver first-class service. “It’s a privilege to oversee the culinary operations of twenty food and beverage outlets and a team of nearly nine-hundred cooks at the most recognized brand on The Strip. This is the pinnacle, it doesn’t get any better.”

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