Scheib is well- known for infusing vibrant contemporary American flavors into the outdated traditional White House menu; Hillary Clinton declared that Scheib brought “what’s best about American food, wine, and entertaining to the White House.” His innovative me thods and culinary feats were often featured on television shows such as Food Network’s Iron Chef America, NBC’s Today Show, and CBS’s Early Show, and in major publications such as Food and Wine, Food Arts, Newsweek, The Wall Street Journal, and The New York Times, which noted, “His sophisticated contemporary food was generally considered some of the best ever served at the White House.” During his tenure there, Scheib’s culinary creations delighted distinguished guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, and Vicente Fox, as well as numerous congressional members and prominent journalists.
“I am honored to have this extraordinary opportunity to be SeaFair’s first guest chef,” says Scheib. “I have followed the development of this amazing new concept for more than a year. Its vision, entrepreneurial spirit and innovative management have been a personal inspiration to me as I launch my own business,” says Scheib, who recently founded The American Chef, a special events and catering company.
SeaFair, a mobile fine art fair featuring 28 dealers from throughout the United States and Europe, is held aboard the Grand Luxe, a luxurious five-level, 228-foot, 2,800-ton shallow-draft ship specially designed to visit smaller yachting ports such as Greenwich and Martha’s Vineyard. The lavish ship will travel annually to 38 affluent coastal cities along the eastern seaboard during peak season in each city. It remains dockside in each port for five days of exclusive, invitation-only events.
More than just a floating art fair, SeaFair creates an original lifestyle experience for connoisseurs of both fine art and gourmet cuisine. In addition to the onboard galleries, SeaFair offers a signature gourmet restaurant, sky deck bistro, open-air champagne and caviar lounge, Luxe Lounge and international coffee bar. Members of SeaFair S ociety, the ultra-exclusive membership guild for invited Seafair guests, may book dining reservations through SeaFair’s elite personal concierge service, “EveryWhim,” which provides unlimited services to Seafair invitees.
During the opening week in Greenwich, Scheib will develop menus and personally supervise the onboard preparation of a private black-tie dinner and the “Art Aboard” cocktail party, both to benefit the Bruce Museum of Arts and Science.
“We are delighted to have Walter aboard with us,” says Lee Ann Lester, who co-founded SeaFair with husband David. “His originality, cultural significance, and commitment to excellence make him the ideal chef for our inaugural activities.”
For press inquiries, please contact Meghan Clancy at 239-949-5411 firstname.lastname@example.org.
For more information on SeaFair, please visithttp://www.expoships.com.
For more information on Walter Schieb, please visit http://www.theamericanchef.com