Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Chef Michelle Wallace discusses her path from St. Louis and Houston restaurant kitchens to Top Chef, pop-ups, and independent entrepreneurship. She shares lessons from Houston mentors, Gatlin’s BBQ, culinary school, and the city’s expansive food culture that helped shape her distinctive voice.

Learn more about Michelle Wallace: https://www.chefmichellewallace.com/

Key takeaways

1. Michelle Wallace moved from St. Louis to Houston for college, seeking individuality as a twin.

2. Houston’s diverse food culture helped ignite her interest in cooking.

3. She worked in healthcare administration, bartending, and serving before choosing food as a full-time career.

4. Cooking for her cousin’s NFL teammates helped establish an early private-chef opportunity.

5. Culinary school gave Michelle key exposure to technique, ingredients, flavor development, and experimentation.

6. Her experiences with Mark Holley, Houston’s Restaurant Group, Greg Gatlin, and Gatlin’s BBQ shaped her approach to hospitality.

7. Michelle emphasizes the importance of mentors who allow emerging chefs to develop their own voice.