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 six years, Walker continued his experience as Chef de Cuisine at the acclaimed Rosewood Mansion on Turtle Creek, and The Joule Hotel, as the Executive Chef, overseeing both CBD Provisions and Americano restaurants. Most recently he was the Executive Chef for the Virgin Hotel in the Design District where he conceptualized and opened the 250+ room hotel, which is home to multiple restaurants. During the Covid-19 pandemic, he created Irreverent Concepts, where he specializes in private in-home dinners, office events, cooking classes, video demos, and food & beverage consulting.