About Chef Casey Wall
Casey Wall is an Australian chef who spent 15 years building his career in Melbourne before returning to the United States to open Le Calamar in Austin. His resume spans two countries and two culinary cultures — in New York he worked at Le Cirque and The Spotted Pig, and in Melbourne he founded Bar Liberty and cooked at Capitano, Falco, and Above Board, all considered among the city’s most respected restaurants. Le Calamar, which he opened in Austin in partnership with Claudia Lee and Richard Hargreave, is a modern French bistro with Texan sensibilities rooted in South Austin’s Bouldin Creek neighborhood. It has been featured in the Michelin Guide and named one of the top 10 Austin restaurants of 2025 by the Austin American-Statesman.
Episode Overview
André Natera sits down with Casey Wall for a conversation that moves between two very different culinary cultures — Melbourne and the United States — and what cooking between them has taught him. Casey talks about the practical and philosophical differences between Australian and American kitchen culture, what the Hat system in Australia actually means and how it compares to Michelin, and the kinds of costly mistakes that happen when you move between metric and imperial measurement systems in a professional kitchen. They also cover labor costs, the non-negotiable role of consistency in cooking, and how health and wellness factor into building a sustainable chef career over the long term.
Links & Resources
Casey Wall on Instagram: @rockwellandsons
Le Calamar: @le_calamar_
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