Executive Chef Alex Walters brings a passion for authentic Texas cuisine and hospitality to Billy Bob’s. After attending Le Cordon Bleu College of Culinary Arts, Chef Alex spent a decade leading culinary efforts across the DFW before joining the team at Billy Bob’s Texas. Serving as the banquet chef and sous chef prior to being offered the Executive Chef position, Alex poured his heart into bringing great food to patrons from all over the world.

Chef Alex’s specialties include charcuterie, barbecue and steak. The food selections at Billy Bob’s are far greater than the restaurant’s name “Honky Tonk Kitchen” implies. Guests and employees look forward to the restaurant’s weekly menu offerings. In addition to the Honky Tonk Kitchen, Chef Alex oversees all culinary related business, including the banquet operations, where Billy Bob’s may host from 500 to 5,000 guests for private events each week. His personal commitment is “to help each employee reach their best and strives to always move forward improving and maintaining cleanliness, creativity and the quality of food we present to every guest”.