Executive Chef at Maxwells
Has Worked as a chef for 15 years
Graduated from Bismarck State College with hotel and restaurant management
1. How long have you been a chef at Maxwells?
Wald: I’ve been here at this location for about nine years. Before it was Maxwells it was Littlefield’s. When the ownership changed they kept most of the staff.
2. How long have you been in the cooking industry?
Wald: I started in 1997. I’m originally from Bismarck and that’s where all of my training and interest in the culinary field and the restaurant industry started. I graduated from Bismarck State College in the hotel and restaurant management field and continued to NDSU where I got my bachelors in hospitality and tourism management.
3. Did you always want to be a chef?
Wald: I grew up with an interest in helping my mom in the kitchen. When I was 15 I worked under an Italian chef in Bismarck. The guy was serious about his job, but at the same time he helped train and focus my abilities that helped me to be what I am today. He was an inspiration for me.
4. Favorite dish to cook?
Wald: One of my favorite things to make is soups. It’s fun to go through the coolers, and to start digging through ingredients to create something unique. It all starts with making a great stock then matching flavors and textures.
5. Best part of the job?
Wald: No day is ever the same. What I love about my job is that you have to make quick and accurate decisions throughout the day. It’s a rush and a sense of accomplishment. A sound decision will benefit the restaurant, the customers and my crew.