James Walter

Chef James P. Walter has always loved to cook. Growing up he was inspired by his stepfather a Chef and Restaurateur. After graduating from Bath Maine Vocational Cooking School, he packed up and relocated to Park City Utah and took a job as line cook at the Stein Erickson Lodge. He returned home to Maine and became a line cook at the Sebasco Harbor Resort, and quickly went on to work as the Chef de Cuisine at the Pilot House their fine dining restaurant. It was his decision to move to Portsmouth NH that led him to Pesce Blue. James started as Sous Chef, moved up to Chef de Cuisine, and then became Executive Chef, his current position. "It's all about the quality of the food," says Walter. "One of the perks of my job as Executive Chef at Pesce, is that I get to hand select the fish, produce and meats from local vendors that I personally seek out." The benefit is that those vendors will save me the best. "Farmers actually come to the backdoor with their greens, and I even have farmers who, at my request, will plant specific ingredients that I want to put on the menu."

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