Today we’d like to introduce you to Walter Zuromski.
Walter, please share your story with us. How did you get to where you are today?
I started working in the families business the Modern Dinner which is still in business today different owners. Went to culinary school and graduated in 1974 from the Culinary Institute. Went to Johnson & Wales University and received my Bachelor’s degree in Food Management. Enjoyed a successful 20 year career as a luxury Hotel Executive Chef. A good part of my career was spent in the Boston area having opened the Charles Hotel in Cambridge, Ma and the Mills Falls Restaurant in Newton, Ma.
I taught Culinary Arts at Johnson & Wales and began consulting to food service operators, restaurateurs in 1990. Later got involved in manufacturing and food service consulting and began the Chef Services Group in 1994. I incorporated in 1996.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Like any successful career there are struggles to get recognized. Long hours in the business and the hope that you will be recognized. Business was slow in the beginning and I worked out of the house.
Alright – so let’s talk business. Tell us about Chef Services Group, Inc. – what should we know?
I am a Research Chef with background in both Culinary Arts and Food Science “Culinologist”. I have been operating the Chef Service Group since 1995 when I left Daka Restaurants International as there Director of Culinary Innovation.
Since my start I have become very familiar and experienced with the commercialization of food products in several different categories of manufacturing. The theory being that it’s all food at the end of the day. So with that I have been involved with directing and consulting to large and small product development companies related to retail and food service segments.
I am a Certified Executive Chef / Culinary Educator with the American Culinary Federation and a Certified Competition ACF Judge. My experiences in manufacturing is extensive and in the development of food service concepts/restaurants from the ground up. Menu, recipes, nutritional and the business model development are all core values of my consulting services. Without the full list of clients a current project I am working on with my meat processing client J&G Foods in Sutton, MA for Wegmans. The project involve several co-packer of which I have coordinated all development of the sauce, compound butter and packaging technology with Reiser equipment to launch this national meal program.
Key contribution would be to provide technical advice to potential clients / companies and support the commercialization of their ideas from stove top to manufacturing commercialization. The full package of development services that includes formula development, testing, shelf life testing, nutrition label, packaging and production plant Q&A support development.
The last level of my service aids restaurant developers in the creation of their restaurants full package that include menu, recipes, kitchen design, CAD Floor Plan, equipment selection and the rest.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Certainly my wife and family who put up with the crazy hours and time commitment I owe much to. So many managers and team members who worked for me in supporting my vision and culinary standards I owe my gratitude and thanks to for their support.
I was Julia Child’s in Cambridge who recommended that I be invited to cook and show case my culinary talent at the James Beard House in New York. A big turning point in my career at the time with recognition and media attention.
I owe much to the American Culinary Federations organization that provide me with the venues of challenges to motivate me to compete and capture the opportunity to participate in the Culinary Olympics as a New England Team Member. This afforded me the opportunity to go to Frankfurt and compete in this International competition with and extraordinary team of culinary experts from the New England area.
From all of this the group that I later became associated with and a founding member of the Research Chef Association. From this I pursued my now career in Research & Development and was fortunate to be part of the committee that trademarked and discovered the profession of Culinology.
Contact Info:
- Address: 42 Westwood Road
Lincoln, RI 02865 - Website: http://chefservicesgroup.com/
- Phone: 401-345-4562
- Email: walterz@chefservicesgroup.com
- Facebook: https://www.facebook.com/chefservicesgroup
- Other: https://www.linkedin.com/in/wzuromski
Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
