Tafari Campbell, a former White House chef who cooked for the Obama family, was discovered dead in a pond on the south side of Martha’s Vineyard on Monday, authorities in Massachusetts said. The news trended on social media with people also reminded of the death eight years ago of Walter Scheib, another former executive chef at the White House. Scheib was discovered dead in the New Mexico mountains in June 2015.
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Who was Walter Scheib?
American chef Walter Scheib rose to prominence as the Executive Chef of the White House. Scheib, who was born and raised in Dale City, Virginia, became passionate about cooking at a young age. He graduated in 1979 from the Culinary Institute of America.
Walter Scheib was chosen by First Lady Hillary Clinton to serve as the Executive Chef of the White House in 1994. With a focus on maximizing the use of fresh, high-quality ingredients and contemporary American cuisine, he brought a new, creative approach to the White House kitchen.
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Scheib worked for both the Clinton and George W. Bush administrations from 1993 through 2005. His inventiveness and culinary prowess made him a favorite of the First Family, staff, and visitors.
As the Executive Chef, Scheib was in charge of creating and carrying out menus for a range of events, from intimate small parties to formal state dinners. He was reportedly renowned for his ability to fuse traditional recipes with cutting-edge culinary methods.
During his time at the White House, Scheib demonstrated his commitment to advancing American cuisine and culinary traditions. His culinary innovations intended to celebrate the richness of American food, which he saw as a synthesis of many nations and traditions.
Walter Scheib tragically vanished in the highlands of New Mexico in June 2015 while hiking alone. Two weeks later, his remains were discovered after a protracted search. According to an autopsy, Scheib drowned on or around June 13 and passed away. The ravine he was discovered in had cold water, so it was impossible to tell how long his body had been there because of how well-preserved it was.
