Profile image of Linda Waller

Linda Waller

Chef

superlative: most likely to be the best foster parent

creature comfort: hot toddy made with rye whiskey, honeysuckle liqour and lemon juice

best concert you've ever been to: bob dylan and his gospel band with special appearance by emmy lou harris and maria muldar at the orpheum theatre, memphis tennessee, 1979. slow train coming had just come out and the album was preformed with breathtaking virtuosity by emmy lou and maria on fiddle and mandolin. the intimacy and intensity of these three musical icons on a small stage in an old historic theatre was mind altering.

favorite cereal: shredded wheat

austin go-to: enoteca vespaio

Class of 2016

Linda is a third generation Chef.
 She learned watching her Father and Grandfather then later 
studied at the New York Restaurant School in Manhattan. 
Linda remained in NY several years working at various 
privately owned upscale venues. 

She spent her childhood on the family farm and has been an 
advocate of ' The Farm to Kitchen' movement for many years. 
Linda opened two celebrated restaurants in Memphis, Tennessee, 
Puck's and Azalea Grill as well as Whisk in Westlake, Texas. 

She now resides in Austin, Texas working as a private Chef 
for the Austin Film Society.
 Her travels through France, Morocco and Spain have greatly
 influenced her style of cooking. She recently started Club Fig, a Roaming Supper Club.

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