Nicholas Walker

CBD Provisions, The Joule

Profile picture of Nicholas Walker


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. Upon graduating from culinary school at Johnson & Wales University, Walker went on to hone his skills and points of view on regional cooking in several hotel properties throughout California, North Carolina, Texas and most recently Miami, where he held several executive sous chef positions at notable restaurants such as Asia de Cuba in The Mondrian Hotel and The Bazaar by Jose Andres at the SLS Hotel. In Dallas, his home base for the past three years, Walker continued his experience as chef de cuisine at the acclaimed Rosewood Mansion on Turtle Creek, and most recently oversaw the culinary operations for The Front Room Tavern at The Lumen. Today, he works within the Headington Companies restaurant division as the executive chef for CBD Provisions, a mainstay in Texas dining located at The Joule.