Robb Walsh is an American food writer, cookbook author, and restaurant owner who divides his time between Galway Bay, Ireland, and

Galveston, Texas Galveston ( ) is a Gulf Coast of the United States, coastal resort town, resort city and port off the Southeast Texas coast on Galveston Island and Pelican Island (Texas), Pelican Island in the U.S. state of Texas. The community of , with a pop ...

. He is a former commentator on National Public Radio's Weekend Edition, Sunday; former restaurant critic at the

Houston Press The ''Houston Press'' is an online newspaper published in Houston, Texas, United States. It is headquartered in the Midtown Houston, Midtown area. It was also a weekly print newspaper until November 2017. The publication is supported entirely ...

(2000 until 2010); former

editor-in-chief An editor-in-chief (EIC), also known as lead editor or chief editor, is a publication's editorial leader who has final responsibility for its operations and policies. The editor-in-chief heads all departments of the organization and is held accoun ...

of Chile Pepper Magazine (1999 to 2000); former food columnist for

Natural History Natural history is a domain of inquiry involving organisms, including animals, fungi, and plants, in their natural environment, leaning more towards observational than experimental methods of study. A person who studies natural history is cal ...

magazine, and three-time winner of the

James Beard Award The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awar ...

. He currently writes about food for magazines such as Houstonia and Texas Highways, and websites such as First We Feast. He was a partner and co-founder of the former El Real Tex-Mex Cafe in Houston's Montrose neighborhood. Walsh is the author of more than a dozen food books, including Legends of Texas Barbecue Cookbook (Chronicle, June 2002), which was nominated for the

in the Americana category. His book, The Tex-Mex Cookbook (Broadway 2004), was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters (Counterpoint Press 2009) was voted Book of the Month in January 2009 by Amazon.com. He is also the author of Texas Eats (2010) and The Hot Sauce Cookbook (2012) from Ten Speed Press and Barbecue Crossroads (2012) from the

University of Texas Press The University of Texas Press (or UT Press) is the university press of the University of Texas at Austin. Established in 1950, the Press publishes scholarly and trade books in several areas, including Latin American studies, Caribbean, Caribbea ...

. His latest book is The Chili Cookbook from Ten Speed Press, which will be released in September 2015. Robb Walsh's writings appear in several anthologies including: Best Food Writing 2001 through 2009 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 25th year. In July 2010, along with other veterans of the Southern Foodways Alliance, Walsh founded a non-profit organization called Foodways Texas to preserve and promote Texas food culture. Foodways Texas is headquartered in Austin and is affiliated with the

University of Texas at Austin The University of Texas at Austin (UT Austin, UT, or Texas) is a public university, public research university in Austin, Texas, United States. Founded in 1883, it is the flagship institution of the University of Texas System. With 53,082 stud ...

References

{{DEFAULTSORT:Walsh, Robb Year of birth missing (living people) Living people American food writers American restaurant critics American male non-fiction writers James Beard Foundation Award winners