Walter Zuromski is the owner and Chief Culinary Officer of the Chef Services Group, Inc., Lincoln, RI. For the past 24 years, his company provides consulting services to a wide variety of industry leading companies in both the food service and manufacturing segments of the industry. He is a former Executive Committee Member and Founding member of the Research Chefs Association, where he was responsible for trademarking the found profession of “Culinology”, (the blending of food science with culinary arts). Walter is a Certified Executive Chef and Culinary Educator who has been an active member of the American Culinary Federation since 1980.

In his varied career, Chef Zuromski has served as an Executive Chef at multiple luxury hotels and restaurants. A highly accomplished Executive Chef during his years in the kitchen he was a two-time James Beard House Chef and received Gold Medal recognition as a team member of the New England Culinary Olympic Team that competed and won the World Cup at the Frankfurt, Germany International Culinary Olympics in 1988.

A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 20 years. Research Chef Zuromski is committed to the advancement of the culinary profession and remains an active certified culinary judge for the American Culinary Federation. Having judged high level professional and Jr culinary competitions across the country he is committed to the advancement of the Culinary R&D profession.

His company is and has worked with companies such as Griffith Laboratories, Custom Foods, Basic American Frozen Foods, Slade Gorton Seafood Co., the American Egg Board, Swanson Frozen Food Company, General Mills, TIC GUMS, Richelieu Foods, Arden Kitchens, Harvard University, Eatn’Park Group, Isle of Capri Casino, Compass Foods, Panera Bread Co., D’angelos sub-shops, Papa Ginos, The Cheese Cake Factory, Darden Restaurants, Long Horn Steak House/Capital Grill and many others on major R&D and menu development projects.

A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 18 years. Research Chef Zuromski is committed to the advancement of young culinarians and remains an active certified culinary judge for the American Culinary Federation. Having judged high level professional and Jr culinary competitions across the country he is committed to the advancement of the culinary R&D profession. Research Chef Zuromski is part of the prestigious Culinology judging team an ACF and RCA Culinology Competition since the start of these competitions.