Walt finds the world of high level cooking fascinating. It’s a highly competitive world, like sports, that shows no mercy if you don’t perform. Three star chefs are under enormous pressure to create, not only in taste, but also in experience. It’s an art form in itself.

The continious search for the new and unexpected in combination with the necessity of excellent taste at the same time is what Walt admires in reknowned culinary inventors  like Ferran Adria, Heston Blumenthal or Rene Redzepi.

But also the mercyless discipline needed in the kitchen, the eye for detail in designing signature dishes and the ability to inspires him  more and more. 


From his high school days on, Walt is creatively driven by his love for typography. The use of bold or italic fonts, upper or lower case, classic or modern design:

In Walt’s views all these choices add to the meaning and strength of a message or narrative. Done properly it enhances an idea or a concept. Done exquisitely it becomes an art of arrangement and alignment in itself.

Graphic designers like Herb Lubalin, David Carson, John Maeda, Stefan Sagmeister, Milton Glaser all influenced Walt during his years in advertising and design and beyond.

As he once stated: ‘Suppose all words in the world – drawn, written or typed – would have the same shape, size and color…all meaning would get lost pretty soon, I guess. Typography is an subconsious layer to what we want to get across’.


Next to more ‘down to earth’ drives as gastronomy and typography, Walt is more and more faschinated by the concept of time and space. And rather in a philosophical way than a mathematical one.

In order not to make too much sense of it all, Walt therefor likes to research what other thinkers have to say on the subject. To explore further the concept of past, present and future. To understand the notion of transience and infinity.

Walt believes that only his combined creative thinking and doing can produce the works of art he wants or even needs to make.