At only 4 years old, Walter Staib had already begun what would become a five-decade culinary career by peeling garlic at his uncle’s restaurant. The third-generation restaurateur says that when he was growing up in the Black Forest region of Germany he always knew he would be a chef.Over the course of his career, Staib worked in some of the world’s most exclusive hotels and resorts. Inspired by his experience as senior vice president of food and beverage operations for Omni Hotels, he ...
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