Chef James Walter’s passion for extraordinary food was originally inspired by his stepfather, a Chef and restaurateur. After graduating from Bath Maine Vocational Cooking School, he relocated to Park City, Utah where he worked as line cook at the Stein Erickson Lodge. Upon returning to Maine he became a line cook at the Sebasco Harbor Resort, and quickly became Chef de Cuisine at their fine dining restaurant, the Pilot House. Later, he moved to Portsmouth NH to Pesce Blue working his way up to Executive Chef. Two years ago, Chef Walter accepted the position of Executive Chef at Five-0, specializing in the authentic Italian cuisine he discovers on his annual journeys to Italy.