The Early Years:
Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia.
Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating.
After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably:
- Crissier, Switzerland (3 stars), with Frédy Girardet
- Tantris, Munich (3 stars), with Hans Haas
- Aubergine, Munich (3 stars), with Ekart Witzigmann
- Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc
- La Tante Claire, London (3 stars), with Pierre Koffmann
- Pied A Terre, London (2 stars), with Tom Aitken
After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
An Australian Journey:
The opportunity to move to Melbourne arose when Walter was appointed Head Chef at Langton’s Restaurant and Wine Bar in Flinders Lane, where he spent three years establishing his credentials in the competitive Australian restaurant scene.
Walter then decided to pursue other ambitions, such as teaching, writing books about food, and generally satisfying his deep interest in biodynamics and organics, something which dates back to his childhood when he visited and worked on his uncle’s biodynamic farm.
A Love Of Wholefoods And Healthy Living:
Walter grew up in an Austrian mountain village, where wholefoods and a healthy lifestyle were a natural part of his childhood. Later, while working extremely long hours in world-class kitchens, he acquired much-needed energy – and at the same time maintained his passion for natural foods – by creating a wide range of wholesome, delicious recipes.
