Interest for food has always been present in his life. Born in Venezuela with european roots, Walter has always experimented with a variety of products and flavors since he was a child. His passion for sushi lead him to live in Japan for several years. There, he discovered the culture and richness of its gastronomy. He worked at Nobu Tokyo, which allow him training under the most traditional Japanese philosophy: a blend of passion, dedication and attention to detail. Perfectioning his knowledge and thecnique, he was able at the end of his stay to participate at the World Sushi Cup 2014, becoming a finalist.
Interest for food has always been present in his life. Born in Venezuela with european roots, Walter has always experimented with a variety of products and flavors since he was a child. His passion for sushi lead him to live in Japan for several years. There, he discovered the culture and richness of its gastronomy. He worked at Nobu Tokyo, which allow him training under the most traditional Japanese philosophy: a blend of passion, dedication and attention to detail. Perfectioning his knowledge and thecnique, he was able at the end of his stay to participate at the World Sushi Cup 2014, becoming a finalist.
His dedication and experience have grown during the past years. Since 2008 he has been working in many different great restaurants worldwide. During 2017, Walter imparted courses for professionals in Basque Culinary Centre, followed by making consulting services for various clients in Marrakech, Vienna, New York and Barcelona, until opening in 2021 his own Omakase bar, the first in Ibiza, to pay homage with his dishes to Japanese tradition.
His dedication and experience have grown during the past years. Since 2008 he has been working in many different great restaurants worldwide. During 2017, Walter imparted courses for professionals in Basque Culinary Centre, followed by making consulting services for various clients in Marrakech, Vienna, New York and Barcelona, until opening in 2021 his own Omakase bar, the first in Ibiza, to pay homage with his dishes to Japanese tradition.