I had the pleasure of talking with executive chef Nicholas Walker the other day. Chef Nicholas is an affable man, with a ton of talent and a storied culinary journey. What I thought would be a 15 minute chat turned into a 40 minute dialogue, and I hope to talk again soon. Nicholas is the first chef I’ve interviewed for JP, and this segment gives artists like him a platform to detail the work they do, and the cultural differences they make.
Nicholas has been cooking his entire life. His sister was a kitchen manager, and his culinary journey started as a dishwasher at 14 at a country club in Ohio. Nicholas progressed quickly and, while still in high school, underwent a two year vocational course at Lorraine County JVS Culinary Institute, where he studied classical cooking. He interned at The Chef’s Garden during this period. This education led him to North Carolina where he received another two years of formal education in culinary arts from Johnson and Wales University.
Even though he was ahead of his classmates in North Carolina academically, Nicholas completed the program and started cooking at hotels, which had a transformational impact on him. Cooking at hotels led him from North Carolina to Florida and Texas, where he was executive sous chef at the acclaimed SLS Hotel, and the Bazaar by Jose Andres. Being a banquet chef taught him culinary techniques and styles that he uses today. Nicholas is passionate about fine dining and this environment offered him the skill set needed to excel in his field. However, he plateaued after six months and joined the hotel’s task force, allowing him to travel to any hotel within his chain that needed a substitute chef.
His journey took him through Galveston, Texas, and he wound up in Orange County, California. It was here, at 21, that the hotel gave him his first executive chef position. Admittedly, in over his head, Nicholas did not shy away from the pressures of the job. He put his best foot forward and did what he does best, lead by example and hone his craft.
Nicholas has a humble management style and expects nothing from his staff that he is not willing to do. If there are herbs laying on the cooler floor, he picks them up. He expects his staff to do the same. Chef has an open mind and loves to share his knowledge with others. It is this humble leadership that allowed him to thrive in a fast-paced environment at a young age.
Nicholas returned to Texas and has been in Dallas the past six years. He was chef de cuisine at the acclaimed Rosewood Mansion and executive chef at the Joule Hotel. He helped open and conceptualize the 250 room Virgin Hotel in the Design District as the executive chef. After two months into his role as an executive chef in the Dallas Fort Worth Area, the Covid-19 pandemic struck, rocking the hospitality industry. In his own words, the day Nicholas had to lay off 50 staff members was the worst day of his life. Never one to accept defeat, chef Nicholas started a charity that fed 1,200 hospitality workers per week. This charity work would lead to a partnership that brought Nicholas into his current business venture.
Jeff Bednar is a local farmer in the Dallas Fort Worth area and he and his wife developed a hydroponic method of growing fresh lettuce and herbs and ship them to local restaurants. His company, Profound Foods, ships the farm fresh greens to local restaurants. Chef Nicholas, along with other local chefs, used these ingredients because they were the freshest around. During the Covid-19 pandemic, Jeff partnered with Nicholas and donated the greens for the charity meals for hospitality workers. Jeff approached Nicholas about starting a Profound Foods restaurant and retail division, and Nicholas accepted.
Nicholas and Jeff developed 50 retail products in the first three months and, after six months, they completed the design. This design included cooking classes and private dining. Nicholas continues this work with Jeff and developed his own company, Irreverent Concepts. This latest leg of Nicholas’ culinary journey allows him and his team to bring the fine dining experience to consumer’s homes. Along with private in-home dinners, Irreverent Concepts provides food and beverage consultation, video demos and cooking classes. Chef Nick has pursued his culinary journey all over America and has discovered a passion and philanthropic calling beyond his kitchen.
It’s people like Nicholas that gives all of us a drive for excellence and passion. We can all learn a lesson from artists like Nicholas. Staying humble and putting in the work to complete a task, no matter the cost, leaves an enduring sense of pride. We take this pride beyond our kitchens, and allow the passion to pour out into philanthropic causes, enriching other lives as well. Perhaps this is the culmination of our culinary journey. The question is whether our journey ever ends. The journey never ends if you leave an indelible impact on people and pave the way for future generations to continue your cause.