Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Made From Scratch: Chef Mike Walters

Pictured/Photo credit: Mike Walters
September 29, 2015
Tracey Augustine
Share this article
  1    
1
Share

A passion for food comes across loud and clear when chef Mike Walters talks about food. He would make almost anyone with even the slightest desire to cook for a living want to leave his desk job and slave over a hot stove in the kitchen. The Washington, D.C. native has amassed an impressive culinary pedigree by working with some of the country’s top chefs, and with no culinary degree, has worked his way up the ranks from dishwasher to executive chef in a variety of fine dining restaurants. Renowned chef Michel Richard told the blossoming cook that he had a great palate – one of the greatest compliments for a chef and words that still resonate with him today.

A Food Philosophy Developed From Scratch

With roots hailing from the Caribbean, Walters favors bold flavors and labels his style of cooking “New American.” Growing up watching his grandmother cook comfort foods from scratch every day for his hard-working grandfather gave him a solid base for what good, fresh food should be.

RELATED: Jim Adams Farm & Table: Honoring a Multi-Generational Farming Family

RELATED: The New Breakout Culinary Star of Lifetime’s “Bring It” Series, J.J. Williams


The tagline for his brand is from scratch which sums up his food philosophy. “There was no microwave in the kitchen,” he laughs. As a child, Walters started his food journey making peanut butter and jelly sandwiches and then graduated to grilled cheese sandwiches. Seafood is his favorite thing to cook now. “I love any kind of whitefish and also scallops. And I hate to say it but I don’t like salmon or asparagus. As a child, I used to put my asparagus under the tablecloth and then got in trouble after I left and went out to play because it stained the table.” Well, what kind of kid likes asparagus and salmon anyway?

While working at the restaurant Silo in D.C., Walters created a food menu that won over guests who eventually invited him to compete on the Food Network show, “Beat Bobby Flay,” which aired in August. Walters won with his version of jerk chicken – a rare feat attempted by many cooks but attained by few. Taking the win in stride, he has bottled the jerk rub which initially took him three weeks to perfect. It includes a mix of ingredients such as cinnamon, nutmeg, allspice, poblano and Scotch bonnet peppers and is for sale on his website.

Walters was the opening chef for Scales 925, an upscale, southern restaurant owned by hip hop recording artist and actor Clifford “T.I.” Harris in Atlanta and continues to play a role in the back of the house by consulting and cooking for the restaurant as needed.

Calling this chef a “mover and shaker” is an understatement. It is truly amazing how he balances his professional career and a family including seven children. With a line of sauces and culinary clothing in the works along with a cookbook, personal appearances, traveling and shooting a pilot television show, Walters shows no sign of slowing down. When asked what his last meal on earth would be, there was a short silence. After giving some thought to his answer he proudly admitted, “My grandmother’s oxtails and pigs feet.” Food memories like that are a cherished commodity and worth the pause.

To see what Walters is up to next, be sure to follow him on Facebook, Instagram and Twitter.

 MORE FROM CUISINE NOIR

Chef Ace Champion’s Good Food Revolution
Chef Suzanne Barr: Curating Her Own Culinary Vision in Toronto

logo
Food Advertisements by

  • Blueberry Recipes for summer
    under Food & DrinkBush to Kitchen: Blueberry Recipes To Try This Summer
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs, Food & DrinkCelebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Derrick Green of Waffles and Whatnot
    under Black Chefs, Food & DrinkAlaska’s Derrick Green Expands Waffles and Whatnot With Well-Being in Mind
  • Patrice Cunningham, Chef & Owner of Tae-Gu Kimchi
    under Black Chefs, Food & DrinkChef Patrice Cunningham’s Tae-Gu Kimchi Offers a Fresh Take on a Korean Tradition
logo
Food Advertisements by
Share this article
Share on facebook
Share on twitter
Share on linkedin
Tracey Augustine

Tracey is a Los Angeles native and is a professional chef and writer who has just completed her first novel. She is passionate about travel, animals, creating new recipes and is constantly getting inspired by the delicious life surrounding her.

Related Articles

Loading...
Chef and author Roberta Cooper Brown - African cuisine
Black Chefs Food & Drink

African Cuisine Made Mainstream: Roberta Brown Cooper’s Sumptuous Culinary Journey Across Regions

Food & Drink

Ciara and Rice Krispies Treats Partner for Summertime Song and Music Video

Chef and author Zoe Adjonyoh
Black Chefs Featured Food & Drink West African Foods

Coming to America Revitalizes Chef Zoe Adjonyoh’s Mission to Decolonize the Food World

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!