Robb Walsh is an international food writer, radio commentator and filmmaker who currently resides on the south shore of Galway Bay in Western Ireland.
A three-time James Beard Award winner, he is the former restaurant critic for the Austin Chronicle, the Houston Press and Houstonia Magazine, He was also once the editor-in-chief of Chile Pepper Magazine.
Walsh has written for the Chicago Tribune, the Los Angeles Times, the Washington Post and more than a dozen food magazines and websites. He won a James Beard Media Award for his commentary on NPR ‘s Weekend Edition, Sunday radio program.
His movie Galveston Eats: Island Olives won laurels at The Paris Short Film Festival. His movie Donut People (with Keeley Steensen) premiered at the New York Food Film Festival. Visit his channel on YouTube to see these short movies and more.
Robb Walsh is the author of more than a dozen books on food, including such best-selling cookbook as Legends of Texas Barbecue and the Tex-Mex Cookbook. His latest work is Braised, Simmered & Stewed: Heritage Dishes from the Slow Cooker, from Chronicle Books, San Francisco, 2026.
Walsh co-founded Foodways Texas, a non-profit dedicated to preserving Texas food history headquartered at UT Austin. He is also a co-founder of Galveston Eats, a non-profit dedicated to preserving Galveston food culture, associated with The Gulf Coast Food Project at the University of Houston’s Public History Center.
Walsh was also a partner in the now-shuttered El Real Tex-Mex Café in Houston’s Montrose neighborhood.
He has served as a judge for the James Beard Cookbook Awards and the Irish Food Writing Awards.
Once called “the Indiana Jones of food writers,” Texan Robb Walsh has developed a cult of devoted readers who have ridden shotgun with him on his obsessive culinary adventures–from the quest for the perfect cup of coffee, to barbecue battles, to Dr Pepper bootleggers. –Brad Thomas Parsons