Executive Chef Christopher Walters
Chef Christopher Walters was born in London, England, and moved to the United States at 17 years old. He studied and refined his culinary craft at West Minister College in London, England, Johnson & Whales in Rhode Island, and has completed the Pro-Chef II Certification from the Culinary Institute of America.
The largest event Chef Walters was involved with was Superbowl 48, with over 82,000+ in attendance. He has worked with some of the most prestigious and recognized companies and events including Wimbledon, Royal Caribbean Cruise Line, Trump Plaza, Sandals & Beaches Resorts, Club Med, the Ryder Cup, Turner Field, Georgia World Congress Center, the Georgia Dome, Centennial Olympic Park, Atlanta Motor Speedway and various hotels throughout the United States.
His love for fish can be recognized in his specialty style of Southern cuisine. He also prides himself on the presentations of his plates, as well as his relationship with guests he is serving.