CULINARY ARTIST
Passionate, talented, and flamboyant are synonymous to Chef Walter Ellerbe and the reason his peer group selected him as a “Culinary Dynamo.” Best known for the soulful southern flavoring he envelopes into each of his culinary creations, Chef Ellerbe is often referred to as the Southern Gourmet. Much of Chef Ellerbe’s skills were mastered well before any formal training, as his passion for food and its presentation was cultivated in the kitchens of his grandparents’ homes. Both of his grandmothers were excellent cooks and helped to groom their grandson into an extraordinary talent in the culinary field. Heavily influenced by his North Carolinian roots, the cuisines that are created by Chef Ellerbe are reflective of the simplicity of southern delicacies and the fullness of flavor that these dishes exude. Even in his preparation of classic non-southern dishes, Chef Ellerbe’s signature flair is manifested in its flavor and presentation that are characteristic of cooking with love.
Chef Ellerbe’s career started in high school while working in neighborhood restaurants holding positions such as dishwasher and prep cook. Chef Ellerbe mapped out a plan for a career in culinary arts. Starting in North Carolina with The Department of Labor there he studied Professional Food Service Management. He engaged in coursework at Johnson & Wales Charleston, South Carolina and continued his education at the CIA Hide Park, New York. Under a diverse team of chefs and professors, Chef Ellerbe completed his culinary studies at Johnson & Wales in Norfolk, Virginia. As a culinary student, Chef Ellerbe maintained the Dean’s List status throughout his academic career and received the Silver Key Award for his academic achievement. He holds an Applied Science Degree in Culinary Arts, with plans to purse a Masters Degree in Food Science with a minor in Nutrition. Chef Ellerbe exceptional culinary talent and his strong leadership abilities, has placed him in key positions holding officer and board positions for several prestigious culinary organizations including but not limited to Marriott, Sodexho Marriott Chef Guild and the American Culinary Federation, Inc. /Triangle Chef’s Association. In 2004 Chef Ellerbe was elected the first President of the Johnson & Wales Norfolk Campus Alumni Chapter and serves as the Norfolk Representative of Johnson & Wales University Alumni Council Executive Committee.
With a reservoir of work experience and background directly and indirectly related to the culinary field, Chef Ellerbe did not confine his expertise just to food preparation but moved into food service and administration. Well respected by his culinary peers, Chef Ellerbe is now a much sought after Culinary Consultant based upon his vast knowledge of food service, trouble-shooting skills and overall experience in the restaurant industry.
Chef Ellerbe’s motto is “Be True To Yourself, Master Your Craft, and Set the Standard of Excellence.” Currently Chef Ellerbe is enhancing other culinary teams as Adjunct Culinary Instructor at Tidewater Community College in Norfolk Virginia, and Director of Food Services with SAGE Dining Services at Norfolk Collegiate School, the seventh largest independent school in the state of Virginia.
In 2007 Chef Ellerbe was elected to a three-year term in which he will serve in the capacity of Vice President, President and Past President of Johnson & Wales University Alumni Council, Executive Committee. A noteworthy dynamic to his election it that Chef Ellerbe will be the first African-American ever to hold this most privilege position since 1914.
