Walker's Drive-In has been proudly serving Jackson diners since Chef Derek Emerson opened the doors decades ago. From Redfish Anna with crabmeat to veal and Canadian lobster, the local favorite offers upscale menus for lunch and dinner, along with some of the best service in the city. With a religiously devoted following, the city took notice when Derek Emerson decided to sell to Chef Joe Cravens. Fortunately for Jackson, Joe Cravens brings an incredible tenure in the kitchen and is committed to honoring Walker's classic menu.

A Foundation Built in Memphis and Oxford

Originally from Memphis, Tennessee, Cravens cut his teeth in the back of house at one of USA Today's top 10 best Italian restaurants, Lucchesi's Ravioli and Pasta Company. Like most chefs, he has spent his career learning, studying, and listening in every kitchen he's graced. During his time in college, he worked under James Beard Award-winning chef Vishwesh Bhatt at Snackbar in Oxford, Mississippi, where Cravens observed Bhatt's art of combining cultures in the kitchen. He then carried these techniques to Atlanta, Georgia.

Learning from the Best in Atlanta

Along with New Orleans, Miami, and Austin, Atlanta is a culinary capital of the South, and Chef Cravens jumped into the kitchen of James Beard Award-winning Chef Steven Satterfield and Michelin Award-winning general manager Neal McCarthy at Miller Union. In this Michelin-recognized restaurant, Chef Cravens continued learning to experiment by shaking up classic Southern American fare with a new twist—think grilled trout, poulet rouge, and roasted oysters with winter squash. This experience solidified Chef's commitment to freshness and led him to call Jackson home.

Finding His Place in Jackson

It was 2017 when Cravens moved to Jackson to fill a spot at Derek Emerson's Italian take on Parlor Market. Chef Cravens says, "Going from Southern American cooking to Italian was not as easy as you might think. It was a lot of learning, cooking, and experimenting—figuring out how to cook meat and sauce the Italian way." Rising to the role of Executive Chef at Parlor Market, Cravens experimented and built. This led him to accept a position as the Sous Chef with Michael Greenhill at the elusive Walker's Drive-In.

From 2023 to 2025, Cravens stepped out of the kitchen and spent some time as a territory manager with US Foods, where he helped with menu planning and development for over 40 restaurants. It was in 2025 when Derek Emerson approached Cravens with the opportunity to purchase the Fondren institution. With an investor on board, Cravens and his partner officially reopened Walker's Drive-In on July 1, 2025.

Honoring Tradition While Looking Forward

He is committed to growing and expanding the menu with a wide variety of specials but plans to continue serving the menu items that Emerson spent over 25 years cultivating. Cravens says, "If it isn't broken, we're not going to fix it. Derek has tried and tested and workshopped almost any idea you can think of, and he found what works—what people love." He goes on to share his approach for continuously maintaining and improving the guest and dining experience: "We are cognizant of what we're doing, and we are trying to make it perfect every time. Our team works long hours, but we have each other's back, and everything we do, we do to make Walker's better every day." This is supported by his decision to bring back Beth Brown, one of Jackson's best pastry chefs and a Walker's veteran.

Chef Joe Cravens is not a new chef by any stretch of the imagination, and with an unmatched commitment to freshness, quality, service, and the diner experience, the city of Jackson is treated to front-row seats and full bellies as we witness this artist blossom into a restaurateur. Come to Jackson, make a reservation, try the hanger steak, and definitely save room for dessert.