Chef Walker Brown,
Chef Walker Brown has been with Wisteria since it's conception in 2001. Beginning with the influence of his mother's cooking and vegetable gardening, this "self-taught" chef became interested in food as a child. Starting his career working in his father's restaurant in Sewanee, Tennessee, Walker has spent over 20 years honing his skills in southern kitchen including Harvest Restaurant where he and Jason first met. After finding common ground in their culinary pursuits, Jason invited Walker to be his right hand man at Wisteria as has been there ever since. In his free time, Walker enjoys hosting his own dinner parties, symphony, wine tasting and gardening.
The newest addition to the Wisteria Family is our General Manager, Michael Clifford. His lifelong affair with fine food, wine, and service stemmed from a young age. During his early years, Clifford would assist his mother with the family catering business. Though subsequently employed by both the Department of Health (as a Harms Reduction Specialist) and Saks Fifth Avenue, a deep-seated passion lured Clifford back to the world of exquisite wine and cuisine. Clifford wields keen insight as to which dishes pair best with our extensive wine list. (Feel free to trouble him for a recommendation!) Though his preferred wines fall within the Italian and Californian realms, he is developing a love for French varietals. His favorite white wine is the Stag Leap's District, Sauvignon Blanc, while his favorite red is the Damilano Barolo, "Lecinquevigne." Clifford's interests outside of Wisteria include travelling, scientific research involved with biology/psychology and the rugby club he founded in 2003, which would mint his nickname, "Clifford."