March Walker

Executive Chef

March Walker’s culinary background is rich and varied. From an early age he demonstrated a desire to play in the kitchen, and was helped along in this by his mother, who would often let him try to make dinner for the family in lieu of other, less desirable chores. Later she helped to expand his palate and experience by taking him to a variety of restaurants to eat at a young age, teaching him early on about flavor combinations and ingredients.

March started washing dishes in a small Japanese restaurant as soon as he was able to work. The owner taught him a great deal about cooking and knife skills, kindling a passion for cooking as a craft and a desire for perfection that continues to this day. March worked his way up from dishwasher to running the hot kitchen, and the owner wrote the recommendation letter for March to attend the Culinary Institute of America.

March graduated from the Culinary Institute of America with honors, and has since worked in several fine NYC restaurants, including March and Gramercy Tavern. He managed the kitchen of a small restaurant in Westchester before taking over as Sous Chef at Beppe. March trained intensively under Marc Taxiera and Cesare Casella in the intricacies of Tuscan cuisine, while strengthening the ties between Beppe and the greenmarket. In less than three years he assumed the mantle of Executive Chef.

March’s main fascination with food has always been with finding the best ingredients available, and figuring out how to let them speak for themselves. He has traveled to Tuscany to find a better understanding of the region’s wine and food. Beppe will continue to bring together the best of local ingredients with the traditions and flavors of Tuscany.