Walter Scheib III Papers
Walter Scheib III (5/3/1954 - 6/13/2015) served as executive chef at the White House from 1994-2005 under Presidents Clinton and Bush. Prior to his time at the White House, he studied at Culinary Institute of America and worked at the Capitol Hilton, the Boca Raton Club and Resort, and The Greenbriar. His time at the White House marked a change from traditional French cuisine to light, American-centric cuisine. Scheib cooked day to day meals for the first families as well as state meals, receptions, buffets, dinners, breakfasts, and luncheons. The collection includes menus, hand-written notes, recipes, dinner cards, requisitions paperwork, and other printed materials.
- 1988 - 2005
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Biographical / Historical
Walter Scheib III was born May 3rd, 1954 in Oakland, California and was raised in Bethesda, Maryland. He attended Walter Johnson High School and the University of Maryland before graduating from the Culinary Institute of America in Hyde Park, New York in August 1979. While at the Culinary Institute of America, Walter worked at the Capitol Hilton in Washington, D.C., and after his graduation he was promoted to executive chef of the Capitol Hilton. After departing from the Capitol Hilton in 1986, Walter took the position of executive chef at the Boca Raton Club and Resort in Boca Raton, FL. In 1990 Walter moved to The Greenbrier in White Sulphur Springs, WV, again taking the position of executive chef. In early 1994, Walter interviewed for and received the position of executive chef at the White House under President Bill Clinton. He remained at the White House in this role until his resignation in 2005, at the time working under President George W. Bush. Following his career at the White House, Walter appeared on "Iron Chef America" and started his own catering and events business. Walter was married twice, first to Jean Prince and then to Yvonne Schwartz. Both marriages ended in divorce. He had two sons with his first wife, Jean Prince: Walter IV and James. Walter passed away c. June 13th, 2015 in the Sangre de Cristo Mountains.
7 Linear Feet (7 record boxes)
Scope and Contents
The collection contains recipes, menus, and relevant paper materials developed by White House Executive Chef Walter Scheib III from the end of the 20th century to the beginning of the 21st. Most papers are hand-written by Walter Scheib III himself, and other materials include typed official menus and official dinner cards from events.
This collection is arranged into two (2) series: 1. Dated Documents, 1988-2005 2. Subject Files.
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