Walter Waterson
About MeI am a Burmese chef graduating from the Culinary Arts Academy Switzerland with hands-on experience in Michelin-level and luxury hotel kitchens, including internships at Restaurant Nuance (2★ Michelin, Belgium) and the Mandarin Oriental Savoy Zurich. I specialize in fine dining, precision plating, and high-volume service, with a strong foundation in both hot and cold kitchens. Passionate about pushing boundaries, I am seeking opportunities in challenging and unique environments whether in Michelin restaurants, expedition cruises, luxury camps, or offshore kitchens. I thrive under pressure, adapt quickly to new settings, and excel in maintaining high standards with limited resources. Open to global opportunities, I bring resilience, creativity, and a commitment to excellence in every kitchen I join.