Walter Staib

Walter Staib began his culinary experience in 1960 as an apprentice at the Hotel Post, a historic five-star hotel nestled in the Black Forest in Nagold, Germany. This location regularly entertained a very high profile clientele, frequented by the German Chancellor and German President, and even received Napoleon Bonaparte in the 1800’s. Still in operation today, this hotel is unique in that every item is a culinary masterpiece. Moreover, all ingredients are grown or raised on the premises, as the hotel has its own orchards, root cellar, gardens, etc. Walter Staib makes many references to the Hotel Post in the recent City Tavern cookbook, as the same type of freshness and preparation applies to the recreation of 18th century dishes prepared at the historic City Tavern in Philadelphia. Walter Staib has engaged in restaurant concept development with OMNI Hotels®, Sandals/Beaches Resorts International, Regent International Hotels, Radisson Hotels & Resorts Worldwide, Outrigger Lodging Services, Paramount Communication, Holiday Inn Worldwide, Crown Plaza Worldwide, the Kahler Hotel, Boykin Management Group and Don Shula’s Steakhouses. In the past ten years he has successfully conceptualized and implemented more than 300 restaurants worldwide. Mr. Staib’s passion for culinary excellence has earned him numerous awards, among them the prestigious Chevalier de l’Ordre du Mérite Agricole de la République Française in recognition of his dedication to the advancement of the restaurant industry and the image of France world-wide. In 1986, Mr. Staib was appointed Commandeur by the Association Internationale des Maîtres Conseils en Gastronomie Française and in 1987 was awarded the Silver Plate, the hospitality and restaurant industry’s highest honor. In 1995, he was honored as the first inductee into the Caribbean Culinary Hall of Fame in recognition of his pioneering work founding the Caribbean Culinary Federation. Mr. Staib serves as Ambassador to the Culinary Institute of America and in 1996, was also appointed the First Culinary Ambassador to the City of Philadelphia.