Fresh from his role as a restaurant expert on Bar Rescue and appearances on Chopped and Cutthroat Kitchen, Montgomery County native Chef Ashish Alfred has been appointed the ‘culinary creative’ at Walrus Oyster & Ale in Columbia.
Known for blending his classical training from the French Culinary Institute in Manhattan with his Indian-American heritage, Alfred has made his mark at previous restaurants such as Duck Duck Goose, Anchor Bar, Good Ducking Burger, and Osteria Pirata. Raised in Derwood, Montgomery County, he attended Magruder High School before launching his culinary career.
Walrus Oyster & Ale first opened in September 2014, offering a 7,000-square-foot, Chesapeake Bay-inspired seafood restaurant in National Harbor. The restaurant has gained a strong reputation as an authentic oyster house, featuring up to 15 different oyster varieties and selling over 500,000 oysters annually. It has become a popular destination for both Maryland/Virginia locals and visitors from out of town. Walrus Oyster & Ale’s all-scratch menu draws inspiration from the Chesapeake Bay area, sourcing local ingredients whenever possible.
In 2018, the restaurant expanded to a second location at The Mall in Columbia, Maryland, which includes 280 seats, a large shucking bar, a signature Walrus island bar with 26 taps, and an enclosed patio. At this Columbia location, Chef Alfred has completely revamped the menu, infusing it with vibrant coastal flavors inspired by regions ranging from New England to the Gulf Coast. While their beloved lobster roll remains, guests can now enjoy new signature dishes like grilled branzino, seared scallops, and the unique “shrimp ducky,” which pairs roasted duck with sautéed shrimp. Each dish reflects Chef Ashish’s commitment to quality and creativity.
Along with the menu transformation, the restaurant announced it has updated the ambiance to something that is “perfect for any occasion. Whether you’re visiting for a casual meal or a special night out, The Walrus promises a dining experience that’s both nostalgic and innovative.”
