William J Walden is a renowned chef and restaurateur with over 35 years of experience. He intends to open a new restaurant called "Bistro Gastronomie" in Boca Raton, Florida, which will emphasize fresh, local ingredients. Walden has extensive experience as an executive chef, including positions at L'Auberge Chez Francois and Goodstone Inn and Restaurant Estate. He currently serves as Executive Chef/F&B Director at the Wick Theater and Costume Museum in Boca Raton.

1. William J Walden
201 NW 4th Avenue
Boca Raton, FL 33432
Phone Number: 561-223-5972
williamwalden@hotmail.com
William J. Walden, Executive Chef
William J Walden is a renowned Chef and Restaurateur with over 30 years of experience in the
industry. He has a refined approach to French Cuisine and Gastronomy. Chef Walden brings
years of experience and culinary expertise to Boca Raton where he intends to embark on his
finest restaurant venue ever, “The Wick” which will serve Modern American French, Continental
and Country Cuisine. There will be a strong emphasis given to what is extremely fresh; from
local farms to your table, the chef will source daily from the markets to determine what will be
on the menu. The result will be one of the finest quality dining establishments in all of Boca
Raton and environs.At the age of 18, Walden landed the job as Executive Chef for Giant
Gourmet Inc. Chef Walden’s busy kitchen was so successful that the Grocery chain decided to
implement the gourmet deli concept into the majority of their stores. Chef was responsible
during his tenure for all hiring, firing, and training of staff in a multi-million dollar establishment.
He was awarded “Best Department” chain wide and was recognized by the late Israel Cohen,
President and Founder of Giant Food, Inc. at a private dinner in Greenbelt, MD. And he received
a handsome bonus that was ultimately shared with his staff. Realizing that it takes a TEAM in
order to be successful, Walden received the Merit award from the company and went “on the
road” to supervise and participate in the opening of new stores and ensuring consistency in
quality, service, and the development of a BML (Basic Menu Listing) that could be used by other
chefs and cooks within the Corporate environment. Giant Gourmet was awarded the contract to
Wolf Trap, where foodies, bon vivants, and delighted patrons could enjoy their meals while
listening and watching concerts, Operas, and Musicals. The gourmet picnics were in excess of
8000+ weekly in addition to an average $150,000.00 weekly sales volume. Chef Walden wanted
more…Chef Walden accepted a position at L’Auberge Chez Francois from the late Francois E
Haeringer, an incredible chef, to work in his very busy kitchen in the bucolic surroundings of
Great Falls, VA. The Famous restaurant has been a perennial favorite of Washingtonians for
decades and Walden fit the bill under Francois’ tutelage to obtain and retain top billing amongst
the entire VA, MD, and DC Metropolitan area as the #1 rated restaurant in the region. Diners,
Dignitaries, Secretaries of State, Celebrities, Politicians, Diplomats, and even Presidents such as
Jimmy Carter, Ronald Reagan, and George Bush were regulars with top security. Over the years,

2. Chef Walden developed a strong relationship with Jacques Haeringer, Francois’ son who now
runs the restaurant following in his Father’s footsteps.Chef Walden was responsible for
deliveries, food cost control, and constant supervision of the multi-million dollar operation. Chef
Walden reported nightly to the late owner as to ensure absolute perfection and harmony
throughout the operation. Being a Master Chef, Walden ensured perfection during the nightly
theatre of this restaurant and total focus on its smooth operation. The restaurant was so
popular that you had to reserve one month in advance to be guaranteed a table, and that with a
credit card! Chez Francois is and has been one of the finest restaurants in the country. The late
Francois E Haeringer will always be remembered by most every restaurateur in the Greater
Metropolitan Area.Chef Walden was a 50/50 owner with Louis Cheng in this independent and
profitable restaurant in the most upscale shopping center in urban Loudoun County. Our sales
volumes exceeded target objectives. Chef Walden was responsible for all hiring, firing, and
training of staff. Our annual sales exceeded $1.7 million and the restaurant was a huge success.
We were approached by brokers and agreed to sell to “Hooked” which is now a Seafood
Restaurant in the current location.Chef Walden embarked on owning his second restaurant in
the suburbs and countryside of Virginia. The Restaurant had a primary focus on providing the
community and environs great price points and wonderfully prepared cuisine. Chef Walden
received top billing in all of the restaurant publications and was reviewed by the famed Tom
Siestma of the Washington Post during his first three months in operation. The Restaurant was
FULL and ran entirely on reservations only from that point on. Annual sales volumes were
consistently higher than projected and averaged around the $1.2 million mark. Chef Walden
hosted dignitaries and diplomats alike, just as his days were with L’Auberge Chez François.
Projects such as Habitat for Humanity were funded by Walden in 2005 with a generous donation
for a local family in need through the local chapter. La Fleur De Lis was sold in early 2007 to Elm
Street Development Company for $1.2 million.Chef Walden worked for several caterers and is
renowned in the area as one of the top chefs in the region. He worked closely with the owners
of Occasions, a Washington DC firm, to establish menu development, pricing strategies, and
production benefits in order to achieve greater profitability. Walden was a Captain during the
inaugural festivities for President Obama and personally oversaw several events for Senators,
dignitaries, donors, and the Democratic National Congressional Campaign Committee Chair,
Nancy Pelosi. Occasions reported a sales volume of $44 million in 2009. Walden was also hired
by The Grille, to re-vamp the existing menu and to meet budget and food cost targets. Chef
Walden delivered without fail and the menu hasn’t changed since Walden’s execution and
inflections.Chef Walden was hired to transition the property, Goodstone Inn and Estate into
profitability and provide extraordinary cuisine in a relaxed and refined country setting. As
Executive Chef of this multi-million dollar estate, Restaurant Sales doubled in the first year much
to the delight of everyone involved. Chef Walden exuded his unwavering work ethic and took
Goodstone all the way to top billing on Open Table in the area. Remarkable too is that under
Walden’s tutelage, the Inn achieved top billing on Trip Advisor in the area and is still ranked #1
to this day. All of these accolades are 1st achievements notably. Chef Walden catered to
dignitaries, politicians, celebrities, Huntsman, and all of the Inn’s patrons impeccably. During his
tenure, the Chef was responsible for all aspects of the busy Food and Beverage operation

3. including hiring, training, firing, staff meetings etc. Chef Walden went above and beyond his
normal duties and assumed ownership for the off-site GM/Owner. Chef Walden won the award
in Washington DC during the annual Food Fight for Hunger campaign, an annual charitable event
to feed the hungry as Best hors’ d’ oeuvres taste and presentation. Notably, Walden was chosen
by the great Jose Andreas as to serve the finest food and best quality for this Black Tie event
which generated over $10 million for the homeless. Chef Walden participated in TV shows and
Dining Out and is on the World Wide Web. Chef Walden also did a TV mini-series which was
titled “Get Lost in Loudoun” and won the Emmy award for best video production in 2011. Please
visit Google.com and type Executive Chef William Walden and the list and media will continue.
History of Experience: From 1984 to Present
William J Walden is a renowned Chef and Restaurateur with over 35 years of experience in the
industry. He has a refined approach to French Cuisine and Gastronomy. Chef Walden brings
years of experience and culinary expertise to Sunny South Florida where he intends to open his
finest restaurant ever, “Bistro Gastronomie” which will serve Modern American French Country
Cuisine. There will be a strong emphasis given to what is extremely fresh; from local farms to
your table, and, the chef will have a master gardener on the payroll to grow specific vegetables,
flowers, herbs, lettuces, and legumes to be masterfully used in his kitchen. The result will be
one of the finest quality establishments in the entire region for years to come. No stranger to
Farming, Walden worked in his grandmother’s Farm store as a child and mastered the art of
butchering at a very early age.
1984-1988 Executive Chef Giant Gourmet Inc. Landover, MD.
Chef Walden’s busy kitchen was so successful that the Grocery chain decided to implement the
gourmet deli concept into the majority of their stores. Chef was responsible during his tenure
for all hiring, firing, and training of staff in a multi-million dollar establishment. He was awarded
“Best Department” chain wide and was recognized by the late Israel Cohen, President and
Founder of Giant Food, Inc. at a private dinner in Greenbelt, MD. And he received a handsome
bonus that was ultimately shared with his staff. Realizing that it takes a TEAM in order to be
successful, Walden received the Merit award from the company and went “on the road” to
supervise and participate in the opening of new stores and ensuring consistency in quality,
service, and the development of a BML (Basic Menu Listing) that could be used by other chefs
and cooks within the Corporate environment. Giant Gourmet was awarded the contract to Wolf
Trap, where foodies, bon vivants, and delighted patrons could enjoy their meals while listening
and watching concerts, Operas, and Musicals. Average gourmet picnics were in excess of 8000
weekly in addition to an average $150,000.00 weekly sales volume.
1988 -1997 Chef de Cuisine L’Auberge Chez Francois, 332 Springvale Rd. Great Falls, VA.
Chef Walden accepted a position from the late Francois E Haeringer, a Michelin 3 star chef, to

4. run and operate his very busy kitchen in the bucolic surroundings of Great Falls, VA. The Famous
restaurant has been a perennial favorite of Washingtonians for decades and Walden fit the bill
under Francois’ tutelage to obtain and retain top billing amongst the entire VA, MD, and DC
Metropolitan area as the #1 rated restaurant in the region. Diners, Dignitaries, Secretaries of
State, Celebrities, Politicians, Diplomats, and even Presidents such as Jimmy Carter, Ronald
Reagan, and George Bush were regulars with top security.
Chef Walden was responsible for deliveries, food cost control, and constant supervision of the
multi-million dollar operation. Chef Walden reported nightly to the late owner as to ensure
absolute perfection and harmony throughout the operation. Being a Master Chef, Walden
ensured perfection during the nightly theatre of this restaurant and total focus on its smooth
operation. The restaurant was so popular that you had to reserve one month in advance to be
guaranteed a table, and that with a credit card! Chez Francois is and has been one of the finest
restaurants in the country. The late Francois E Haeringer will always be remembered by most
every restaurateur in the Greater Metropolitan Area.
1997-1999 Executive Chef/Owner THE Pacific Restaurant 46240 Potomac Run Plaza, Sterling,
VA
Chef Walden was a 50/50 owner with Louis Cheng in this independent and profitable restaurant
in the most upscale shopping center in urban Loudoun County. Our sales volumes exceeded
target objectives. Chef Walden was responsible for all hiring, firing, and training of staff. Our
annual sales exceeded $1.7 million and the restaurant was a huge success. We were approached
by brokers and agreed to sell to “Hooked” which is now a Seafood Restaurant in the current
location.
1999-2007 Chef/Owner La Fleur De Lis Restaurant Lovettsville, VA.
Chef Walden embarked on owning his second restaurant in the suburbs and countryside of
Virginia. The Restaurant had a primary focus on providing the community and environs great
price points and wonderfully prepared cuisine. Chef Walden received top billing in all of the
restaurant publications and was reviewed by the famed Tom Siestma of the Washington Post
during his first three months in operation. The Restaurant was FULL and ran entirely on
reservations only from that point on. Annual sales volumes were consistently higher than
projected and averaged around the $1.2 million mark. Chef Walden hosted dignitaries and
diplomats alike, just as his days were with L’Auberge Chez Francois. His former Mentor dined
regularly and weekly in his establishment. Projects such as Habitat for Humanity were funded by
Walden in 2005 with a generous donation for a local family in need through the local chapter. La
Fleur De Lis was sold in early 2007 to Elm Street Development Company for $1.2 million.
2007-2009 A Catering and Restaurant Consultant Leesburg, VA.
Chef Walden worked for several caterers and is renowned in the area as one of the top chefs in
the region. He worked closely with the owners of Occasions, a Washington DC firm, to establish

5. menu development, pricing strategies, and production benefits in order to achieve greater
profitability. Walden was a Captain during the inaugural festivities for President Obama and
personally oversaw several events for Senators, dignitaries, donors, and the Democratic
National Congressional Campaign Committee Chair, Nancy Pelosi. Occasions reported a sales
volume of $44 million in 2009. Walden was also hired by The Grille, to re-vamp the existing
menu and to meet budget and food cost targets. Chef Walden delivered without fail and the
menu hasn’t changed since Walden’s execution and inflections.
September 2009 – October 2012
Executive Chef: Goodstone Inn and Restaurant Estate in Middleburg, VA.
Chef Walden was hired to transition the property into profitability and provide extraordinary
cuisine in a relaxed and refined country setting. As Executive Chef of this multi-million dollar
estate, Restaurant Sales doubled in the first year much to the delight of everyone involved. Chef
Walden exuded his unwavering work ethic and took Goodstone all the way to top billing on
Open Table in the area. Remarkable too is that under Walden’s tutelage, the Inn achieved top
billing on Trip Advisor in the area and is still ranked #1 to this day. All of these accolades are 1st
achievements notably. Chef Walden catered to dignitaries, politicians, celebrities, Huntsman,
and all of the Inn’s patrons impeccably. During his tenure, the Chef was responsible for all
aspects of the busy Food and Beverage operation including hiring, training, firing, staff meetings
etc. Chef Walden went above and beyond his normal duties and assumed ownership for the off-
site GM and acted very much as AGM during the latter part of his tenure. Chef Walden won the
award in Washington DC during the annual Food Fight for Hunger campaign, an annual
charitable event to feed the hungry as Best hors’ d’ oeuvres taste and presentation. Notably,
Walden was chosen by the great Jose Andreas as to serve the finest food and best quality for
this Black Tie event which raised over $10 million for the homeless. Chef Walden participated in
TV shows and Dining Out and is still on the World Wide Web. Chef Walden also did a TV mini-
series which was titled “Get Lost in Loudoun” and won the Emmy award for best video
production in 2011. Please visit Google.com and type Executive Chef William Walden and the list
and media will continue.
January 2013-July 2014
Executive Chef and Co-Owner of Bistro Gastronomie in Boca Raton Florida
Chef Walden was hired to consult and manage this upscale modern Bistro with impeccable
design and high quality cuisine. He relocated to South Florida to participate in this endeavor as
Executive Chef. The restaurant enjoyed the initial success which it so deserved and in four short
months of operation was ranked #2 on Trip Advisor. Notably, Walden achieved “top billing”

6. from the acclaimed food critic of Palm Beach Illustrated magazine, Mark Spivak, and the article
will be released this July 2014. Bistro Gastronomie was sold to Robert Shapiro for an undisclosed
sum and is still under operation as La Ferme. From the lush fabrics, striking chandeliers, and
warm tones, the restaurant is probably one of the most gorgeous in the entire Boca Raton area
and Louis Shuster Design Associates are credited with the buildout and incredible design.
August 2014 - February 2015
Executive Sous Chef of Stonebridge Country Club in Boca Raton Florida
Chef Walden was approached by John Iannotti, GM and COO and Board Members to transition
the menu and F&B operation. The Board Members, Club Members, and Residents were thrilled
with the results as Chef Walden delivered and exceeded all expectations. Revenue Sales and
Volume increased dramatically at this now desirable club where it's "all about the Food". He
worked closely with all staff members, increased productivity, and transitioned the kitchen
operation into a very desirable venue for the members and everyone involved. The Hadassah
Groups, Weddings, and Bar and Bah Mitzvahs were well received and memorable. Strong
references are available upon request.
February 2015 - Present
Executive Chef/F&B Director of the Wick Theater and Costume Museum in Boca Raton Florida
Chef Walden accepted the position and challenge after several recommendations from foodies
and club members in this one of a kind Broadway style Theater. Chef Walden has transitioned
this one of a kind venue into a viable operation much to the delight of subscribers and all
patrons. The F&B operation has enjoyed much growth since his hire and sales have exceeded all
expectations by the Owner. Food Critics, Foodies, and countless patrons have given glowing
reviews of the Tavern at the Wick and the theater is enjoying regular patronage and
extraordinary cuisine without the feel of a "dinner theater". "The Service is exceptional and the
cuisine is so good it makes you cry" wrote John Tanyschuk, food critic for the Sun Sentinel.
www.thewick.org