Chef Walter Messiah joins the Dirty Apron Cooking School with over 15 years of industry experience that spans chef and ownership of his own restaurant-- Toi et Moi restaurant in the Provence region of France—and development of curriculum and instruction at culinary institutions the world over.

After spending three years as Chief Instructor/Director at the South Pacific’s Ecotel Hotel Tontoutel in Noumea, Walter moved to Vancouver and took over as Chef Instructor at Vancouver’s renowned Dubrulle French Culinary School. In 1995, Walter played an essential roll in the launch of Vancouver’s Pacific Institute of Culinary Arts (PICA) as Executive Chef, Program Director and Co-Owner. In addition to designing the kitchen and class curriculum and overseeing fifteen Chef Instructors, Walter was responsible for all Food and Beverage operations at PICA including eight kitchens, the fine dining restaurant, Pastry Shop and outside catering initiatives.
Citing his grandmother, famed pastry chef Gaston Lenotre, and Michelin star-studded Alain Ducasse as his mentors, it comes as no surprise that Walter’s philosophy towards cooking lies in simplicity and classic technique. His love for regional ingredients and a general joy in teaching others how to cook makes Walter a perfect fit for the team at the Dirty Apron Cooking School.

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