Alicia Walter

Summary:  Driven, entrepreneurial and calm under pressure. I bring a deep understanding of event and kitchen operations, budget management and cultivating a creative and calibrated team.

Work Experience:

Private Chef   |    Self-Employed  |    International  |     April 2018 – Present

·      Travel with high-profile clients to shop, cook and serve breakfast, lunch, dinner to the family, guests and staff

 Owner/Chef   |    Once Upon A Tart  |   NY, NY   |  May 2015 – April 2018

·      Manage 1.3M budget, staff of 25-40 and two storefronts of a beloved neighborhood bakery and bistro in SoHo

·      Ensure operational compliance with all local and state regulations and licensing, including Department of State, Department of the Treasury, Department of Consumer Affairs, State Liquor Authority

·      Design all menus and develop recipes for bakery, bistro brunch & dinner, happy hour, catering and private dining

·      Liaise with corporate clients including Zara, Rag & Bone, Phillip Plein, New York University to execute large, private catered events

·      Negotiate and execute three-month pop-up with custom menu for Pip’s Island, an immersive theatrical children’s performance 

·      Interface with press to promote the bakery and bistro

·      Oversee bakery and bistro service 364 days a year

 Private Dining Chef |  Vetri  |  Philadelphia, PA  | October 2014 – April 2015

·      Create, promote and execute all public recreational classes

·      Plan and execute all private dining menus for exclusive clients

·      Prepare and execute service in fine dining restaurant

 Resident Chef at La Scuola |  Eataly, NY  | NY, NY  | April 2012 – June 2014 

·      Interface with all sponsors, guest chefs and cookbook authors to plan events, including Identita Golose teams

·      Create menus and prepare dishes for events with my staff and central kitchen

·      Execute up to ten events and classes with unique menus and run of shows each week

·      Teach up to six public classes about Italian food and culture each week


Università di Scienze Gastronomiche   |  2010

Advanced School in Food Policy and Sustainability

 Natural Gourmet Institute |  2009

Chefs Training Program

 Bowling Green State University   |   2002

BA in Liberal Studies

Special Skills:

Well-read in food policy, sustainability, food culture in many countries, food trends

Conversationally fluent in Spanish

Certified Yoga Instructor