Southern Roots and Early Inspiration

Born in Augusta, Georgia, Chef Christopher Walker Jr. was shaped by the warmth of a Southern kitchen and the guidance of his father, Christopher Walker Sr., and his grandfather, Willie Walker, a French-trained Head Chef. Surrounded by family gatherings and classic Southern dishes, he learned early that food was legacy and love. Afternoons spent watching his father work the grill and speaking with guests at Longhorn Steakhouse sparked his passion; by the time he was ten, he knew he wanted to become a world-renowned chef, even drafting his first restaurant concept in sixth grade.

Expanding Horizons and Scholarly Growth

Summers in Linden, New Jersey, introduced him to diverse Northeastern flavors, teaching him to see cuisine through the lens of culture and environment. Later, in Urbana-Champaign, Illinois, he immersed himself in global perspectives and earned his first kitchen position at fifteen, becoming the youngest chef at the Urbana Country Club. At Morehouse College, he studied Philosophy and Africana Studies, shaping his belief that food is an expression of identity and history. There, he developed Afro Eats, a fine dining concept honoring the culinary influence of the African Diaspora.

Professional Rise and Future Vision

Christopher’s leadership flourished at Park Tavern in Atlanta, where he advanced to Kitchen Lead while completing his degree, and now at Brasserie Lundi, working under Michelin-trained French chefs. Influenced by icons like Anthony Bourdain, Paul Prudhomme, and Patrick Clark, he blends Southern soul with French technique and thoughtful storytelling. Through his platform, Seasoned Thoughts, he explores the cultural meaning behind every plate, merging critique with reflection. This project, he says, is for his late 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.