Nick Steen Gullings

The Climb

Before a title sat beside his name, the job was already teaching Nick Steen Gullings how to hold a line, stay calm, and keep pace. Early work as a volunteer firefighter at Belgrade Fire Department in Belgrade, Montana points to a habit of discipline and responsibility that translates cleanly to service, where timing, composure, and response matter as much as instinct. As the work moved into professional kitchens, the demands changed from readiness to coordination: keeping flavor, service, and operations in the same frame. Today, Nick Steen Gullings is executive chef, general manager, and partner of Walkers Grill, a role that puts him in charge of both the plate and the machinery around it. The set of responsibilities suggests a chef working across the room, not just within the kitchen line.

Today

At Walkers Grill, Nick Steen Gullings works in a role that asks for range: shaping the food, keeping the house moving, and maintaining the pace a dining room requires. His Montana background and early firefighting work sit behind that approach as practical groundwork—evidence of someone accustomed to responsibility and the tempo of service. What is notable is that the job still reads as enjoyable work, not duty for its own sake. Even as executive chef, general manager, and partner of Walkers Grill, Nick Steen Gullings describes the kitchen in the simplest terms: a place he likes being in. That kind of pleasure can be useful in this trade; it keeps the focus on doing the work well.

In Their Words “I have too much fun in the kitchen.”