About Lucas McKinney:

Mississippi Gulf Coast native Lucas McKinney is the Executive Chef at Josephine's, a Michelin-recommended Houston restaurant that honors Gulf Coast traditions old and new.

A rising culinary star, Lucas moved to Houston in 2018 to work under James Beard Foundation Award-winning chef Chris Shepherd with Underbelly Hospitality. His culinary career began in Oxford, Miss., while he was a student at Ole Miss, where he worked with acclaimed chef Kelly English at The Second Line. He further honed his craft in Oxford under Beard Award winner John Currence at City Grocery, Beard Award winner Vishwesh Bhatt at Snackbar and chef Nick Reppond at Grit Restaurant in Taylor, Miss. He also worked as a prep cook with chef Drake Leonard at Eunice in Houston while at Underbelly Hospitality. He opened Josephine’s in summer 2023 after a stint at Jimmy Kimmel’s South Fork Lodge in Idaho.

Josephine's has garnered numerous press accolades, including a Michelin Guide recommendation in 2025, a coveted top five spot on Texas Monthly’s list of “Texas’s Best New Restaurants” in 2024, and recognition in the Houston Chronicle “Top 100” and Eater “38 Best Restaurants in Houston” lists. Lucas also was named CultureMap Houston's 2024 Rising Star Chef of the Year, highlighting his exceptional culinary talent and innovation.

A proud steward of Gulf ingredients, Lucas is a Gulf Coast enthusiast with a love for boating and fishing, embodying the spirit of his upbringing. Born in Biloxi and raised in Ocean Springs, Miss., he is an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists. In his downtime, he indulges in fly fishing and camping, and enjoys the company of his dog, Clyde.