Nick Walker’s introduction to the world of culinary arts began in Ohio at an early age while attending high school at Lorain County JVS Culinary Institute. Years later, he graduated from Johnson & Wales University’s Culinary Program in Charlotte, North Carolina. Walker went on to hone his skills and points of view on regional cooking in several hotels throughout Ohio, North Carolina, California, and most recently Florida. There he held several Executive Sous Chef positions at notable restaurants and hotel venues, including The Mondrian Hotel and The Bazaar by Jose Andres at the SLS Hotel in South Beach, Miami.

In Dallas, Texas, his home base for the past decade, Walker continued his experience as Chef de Cuisine at the acclaimed Rosewood Mansion on Turtle Creek, The Joule Hotel, as the Executive Chef, overseeing CBD Provisions, Mirador and Americano restaurants. Executive Chef for the Virgin Hotel in the design district of Dallas overseeing Commons Club, Pool Club and Funny Library. Most recently Chef Walker was the Culinary Director for The Village in Dallas overseeing all restaurants including 2023 James Beard nominated “Meridian”, Anise, La Mina, Over Under, Sandy Pickle, Dive In-Beach Club and The Drey Hotel.

During the Covid-19 pandemic, he created Irreverent Concepts, where he specializes in private dinners, office events, cooking classes, video demos, and food & beverage consulting.