In a city filled with exceptional chefs, it may appear that little distinguishes one from another. Carl Walker is the model of distinction. His unique background, first cooking at his mother’s knee in rural Missouri, followed by his years of public service in the U.S. Marine Corp (graduating Top of Class in the Marine’s Cook School) and continuing his formal training at the Culinary Institute of America in Hyde Park, NY, gives Chef Carl his distinctive approach to the art of cooking. But his training did not end with his graduation from the Culinary Institute. Progressing from Sous Chef at Mr. B’s to Executive Sous Chef for Emeril Lagasse at Commander’s Palace in New Orleans, Chef Carl explored the bounty of the Gulf Coast region that is reflective in his Creole cuisine.  His signature dishes include Clay Crusted Salmon and Texas Creole Barbecue Shrimp.

Chef Carl did not go unnoticed in the highly competitive arena of New Orleans’s masters.  He received the highly coveted Culinary Legacy Award while working at Commander’s. But the accolades did not stop there – or in New Orleans. Chef Carl was invited to the James Beard House on two separate occasions. He was lured to Houston to oversee the kitchen at Brennan’s.  It was at Brennan’s of Houston that Carl Walker became Executive Chef, with awards to compliment his position.  Among these awards were: Best Chef in Houston in 1996; in May of 1997 he was named one of America’s most influential chefs by restaurant critic, John Mariani; and, in 1999 was named “Best Chef in Houston” by My Table Magazine.  Chef Carl has also brought awards to the restaurant he calls home.  Top awards include the “Ivy Award”; Critic’s Choice Award and the Mobil 2000 four-star designations.

As Chef Carl continued to push the envelope in creating innovative, regional cuisine, he took the time to "measure out" his first cookbook and launch his own radio program – Cook It Up With Chef Carl.  In 1999 he produced his second cookbook Brennan’s of Houston in your Kitchen.  Then in 2003, feeling as though he had accomplished so many of his goals, Chef Carl, passed down his Executive Chef’s title up and coming new chef, Randy Evans, who was formerly Chef de Cuisine.  Though Chef Carl is no longer the executive chef at Brennan’s, he continues with the Brennan’s of Houston family as the General Manager.

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