Born in Burgundy, France, Chef Maurice Brazier began his career at the age of fourteen and worked in the finest of hotel restaurants in France, Morocco, Portugal, and Bermuda. He became Executive Chef of numerous hotels, including the Hotel Phoenicia and the Inter-Continental. He helped open the world class Hotel Meridien in Nice, thus beginning his twenty-five year career with Le Meridien in which he traveled to over 26 countries, to various Meridien grand openings to hire and train chefs and culinary staff, set up kitchens and create menus. During this time, he received many awards and accolades for his expertise in French cuisine.
The President of France has awarded him the title of Chevalier du Merit National to honor his exemplary lifelong dedication to the Art of French Cuisine. In addition, he was also appointed as an Officer of Merit to the Department of Agriculture in France for his knowledge, promotion and creative use of traditional and regional agricultural products and to one of only 100 seats of the Academie Culinaire de France which has been the governing body of French cuisine for over 200 years. He served a term as President of Toques Blanches, the International Society of Chefs and, most recently, was appointed Commandeur de l’Ordre National (the French equivalent of knighthood). Having settled in Southern California, he now works exclusively for White House Catering.
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Chef Walter Scheib was born in California but grew up in Maryland. He graduated from the University of Maryland before attending the Culinary Institute of America in New York, graduating with high honors. He worked his way up to the position of Executive Chef at the Capitol Hilton in Washington D.C and later, was Executive Chef at Boca Raton Resort and Spa in Florida. But it was at The Greenbrier resort that his menu, focusing on American Cuisine, caught the attention of the First Lady and landing him one of the most prestigious culinary jobs in the land, the Executive Chef of the White House, in 1994. He served in this office until 2005, preparing family meals and State Dinners alike through the Clinton administration and into the Bush. He has since founded the company The American Chef, written the book White House Chef: Eleven Years, Two Presidents, One Kitchen and appeared on television programs such as Iron Chef. He has now joined the culinary team of White House Catering.
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