Buerhaus grew up in a home with a bustling kitchen. His mother, an avid cook who grew many of her own ingredients and created signature family recipes, made cooking a festive family affair, and early on, Buerhaus was intrigued by the process and the promise inherent in creativity.
Inspired to attend culinary school, Buerhaus headed south to the Florida Culinary Institute, broadening his frame of reference and fostering his passion for discovery.
After graduation, he remained in Florida for eight more years to immerse himself in the ambiance, ingredients and traditional cooking styles of Asia, the Mediterranean and the Caribbean. His stint at Mark’s Los Olas in Ft. Lauderdale furthered his passion for variety in flavor and texture and instilled in him the importance of a top-notch staff—relaxed but responsive, knowledgeable but approachable.
When Buerhaus returned to Maine, he was looking for the right fit—a place where he could integrate his finely honed skills with his penchant for creative cooking. After successful posts at Cotton Street Tropical Bar and Grill and Perfetto’s, Buerhaus had the opportunity to purchase Walter’s just in time to make the acquaintance of this much-loved restaurant and then make it his own.
While he maintained much of the menu and mood to satisfy regular guests, he incorporated his new cultural influences into the daily dishes at Walter’s. Today, the eclectic array and dynamic flavors keep faithful customers coming in the door while attracting an avid new following and earning scores of accolades from locals and visitors alike.