Culinary Explorer
Chef Charlie, a seventh-generation Texan and native Houstonian, developed a passion for food from a young age when his parents took him to New Orleans at 8 years old. Enthralled by the cuisine, he requested a cookbook and began experimenting in the kitchen. He continued to explore his love for food throughout his early years.
After earning an Economics Degree from Rhodes College, Charlie pursued his dream to study cooking at La Varenne Ecole de Cuisine in Paris. There, he refined his culinary skills and techniques before returning to Houston with his culinary degree.
Returning to His Roots
Back in Houston, Charlie apprenticed in various top restaurant kitchens, mastering the art of creating fine cuisine. In the late 1980s, he opened his first restaurant, Bayou Bend, and later Cafe Toulouse in 1989.
In 1992, Charlie introduced a new dining concept with Sierra Grill, earning accolades such as Esquire Magazine’s “Top 10 Restaurants in America for the Year.” Sierra Grill was a bold restaurant featuring wild game with a southwest flare. He also won several prestigious awards in culinary competitions during this period. Additionally, he was also featured in The New York Times travel section piece on Houston “Where to Eat” describing the offerings as having a nouveau-Lone star feel.
Expanding Horizons
Between the 1990s and early 2000s Chef Charlie expanded his culinary influence globally through guest appearances at esteemed venues like The Shilla Hotel in Seoul, Korea, The MetroPark Hotel in Hong Kong and James Beard in New York City. Chef Charlie was also invited to cook for President George W. Bush at The Governors Mansion in Austin, Texas.
Sierra Grill and Chef Charlie were regular features in publications across the U.S. and world as well, with many appearances in publications like Texas Monthly. Also being on the USA and World Guest Chef Circuit afforded Chef Charlie the opportunity to work side-by-side with the world’s best chefs. The fact that he was able to travel the world expanding and honing his culinary skills made it possible to fully understand how to balance flavors and the journey to get there.
In 1998, he ventured into authentic Mexican cuisine with Blue Agave, receiving praise from critics like Ann Criswell for his innovative touch. Chef Charlie emphasized his love for bold flavors while striving for culinary balance, a philosophy that remains central to his cuisine today. Allison Cook added that the partnership of Bill Sadler and Charlie Watkins resulted in a new up-market Tex-Mex format leveraging Chef Charlie’s bold take on traditional dishes. “I love big, bold flavors,” chef Charlie Watkins said, “but in my cuisine I really strive for balance – the textures, the flavors.” What he said in the 90s stands today.
