Walter's own restaurant, Gasthof Post, which he established in Austria received 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 - Marco Pierre White Restaurant group, London (3 stars), with Marco Pierre White - Langtons Restaurant and wine Bar, Melbourne 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. Walter developed his now-acclaimed skills as a cooking teacher, focusing on food appreciation and home cooking at the Queen Victoria Market, the William Angliss Institute and the Centre for Adult Education (CAE), and through food expo cooking classes and TV segments. Walter has a passion for wholefoods and a healthy lifestyle, and he shares his all-time favourite recipes and unique cooking tips in his health-food-specific courses at Trupp Cooking School in Melbourne, as well as in Trupps' Wholefood Kitchen, which he wrote in collaboration with his wife Dorota. Walter is a regular contributor to Australian Natural Health Magazine and Nourish Magazine, as well as a regular guest on the radio station Vision Australia.