Rooted in the South

Born and raised in Augusta, Georgia, Chef Christopher Walker Jr. grew up surrounded by the warmth of a Southern kitchen and the legacy of the men who came before him. His late father, Christopher Walker Sr., and his grandfather, Willie Walker—who served as the Head Chef of a French restaurant in Augusta—introduced him to a life of bold flavors, patience, and precision. Between family gatherings and the hum of the kitchen, he learned that food wasn’t just about nourishment—it was a language, a legacy, and an act of love.

Growing up in a household where Southern cuisine reigned, Christopher found early inspiration in the familiar comfort of smoked meats, mac and cheese, and slow-cooked hen. When his father would pick him up early from school, he often spent his afternoons at Steakhouse, watching the flames rise from the grill and the line cooks move with rhythm and purpose. That spark became a lifelong flame—by the age of ten, he knew he wanted to become a world-renowned chef. He even wrote a full restaurant concept in sixth grade, foreshadowing the creativity that would later define his career.

Northbound Summers and New Flavors

Summers brought a change of scenery and taste. Christopher spent time with his mother in Linden, New Jersey, where his Southern foundation met the pulse of the Northeast’s cultural melting pot. Between mornings at local bodegas and afternoons exploring Italian, Latin, and Caribbean cuisine, his understanding of food expanded.

He still recalls the taste of his favorite bodega breakfast—a sausage, egg, and cheese bagel dripping with grape jelly—and wondering why the most common meals often tasted different from home. That question—“why does this taste so different?”—became the heart of his culinary philosophy. New Jersey taught him not only to appreciate flavor, but to observe technique, environment, and culture as inseparable elements of cuisine.

From Curiosity to Craft

At thirteen, Christopher moved to Urbana-Champaign, Illinois, to live with his brother, who worked at the University of Illinois. There, his world expanded again. Surrounded by friends from Japan, Senegal, Congo, Vietnam, Spain, and beyond, he discovered how deeply culture informs cuisine. By fifteen, he earned his first professional kitchen position at the Urbana Country Club, becoming the youngest chef to ever work there.

That summer transformed everything. From peeling potatoes to proofing dough and executing fine dining service, he learned that hospitality wasn’t just a job—it was an art form rooted in consistency, respect, and attention to detail. In his 11th-grade year, he helped create a fine dining culinary class, giving back to the same community that helped him find his start.

The Scholar and the Chef

After high school, Christopher was accepted into Morehouse College, where his academic and culinary worlds began to merge. He pursued a degree in Philosophy and Africana Studies, a combination that shaped how he views food—as an extension of culture, thought, and the human condition.

“Philosophy taught me to question everything, and Africana Studies reminded me where those questions began.”

While at Morehouse, Christopher continued to cook for friends in his dorm—turning late-night meals into moments of joy and creativity. It was during this time that he developed his first fine dining restaurant concept, Afro Eats, a tribute to the influence of the African Diaspora on global cuisine. Inspired by High on the Hog and the ongoing conversation about the overlooked contributions of Black chefs, Christopher committed himself to honoring his ancestors through his craft, blending tradition with modern technique.

Professional Growth and Leadership

In 2021, Christopher joined Park Tavern in Atlanta as a server assistant. Within two years, his leadership, resilience, and culinary intuition earned him the role of Kitchen Lead, where he managed one of the busiest kitchens in the city. Balancing the pressures of leading a multimillion-dollar operation while completing his degree at Morehouse became a defining moment of his career.

At 23, Christopher had essentially taken the helm of a kitchen—learning the deeper meaning of management, communication, and consistency. By 24, he became a Morehouse Man, a chef-scholar, and a leader devoted to excellence.

Today, Christopher continues to hone his craft at Brasserie Lundi, a modern French restaurant in Atlanta, where he works under Michelin-trained and classically French chefs. This experience has refined his understanding of precision, balance, and restraint—qualities that now define his evolving culinary voice.

The Vision Ahead

Influenced by culinary icons such as Anthony Bourdain, Paul Prudhomme, Patrick Clark, Guy Fieri, Emeril Lagasse, Gordon Ramsay, and Bobby Flay, Christopher blends traditional Southern soul with refined French technique and philosophical depth. Though once accepted to both the Culinary Institute of America and the Institute of Culinary Education, he chose instead to follow the organic rhythm of his career—one that continues to unfold naturally in Atlanta’s evolving culinary landscape.

Through his platform, Seasoned Thoughts, Chef Walker seeks to merge reflection with flavor—critiquing food from mom-and-pop eateries to fine dining temples, exploring the cultural context behind every plate, and reminding readers that food is more than taste—it’s memory, culture, and philosophy.

This project, he says, is for his father—the man who taught him that “the only way to eat a steak is medium rare.” It’s also for his ancestors, his village, and every hand that stirred before him.

Each dish he creates, each reflection he writes, is an homage to those who turned sustenance into art.