Southie chef Lambert Givens, the mastermind behind Hunter’s Kitchen and Bar, took down Bobby Flay on the Food Network’s Beat Bobby Flay back in 2022. But if you think the culinary powerhouse—renowned for his legendary, award-winning gumbo—is done racking up accolades, think again. Just this week, Givens made his Chopped debut in the show's "Midnight Snack Attack "episode.
Time Out Boston caught up with Givens right after his episode aired to chat about the secret behind his irresistibly addictive gumbo, what it’s really like to beat Flay and his go-to restaurants in Boston.
How did you land on Chopped and what was your experience like on the show?
It’s something I’ve wanted to do for a long time. After Beat Bobby Flay and once my contract with that show was up, we were really interested in doing Chopped. The opportunity came up, and they reached out about the "Midnight Snack Attack" episode, which felt like the perfect fit for me. I was all in.
The idea behind it was, "What kinds of things can you make for a late-night snack?" And for me, that’s exactly what we do at Hunter’s Kitchen & Bar. Our menu is all about comfort food—the kind of food you crave after a night out or after a long day. It just made sense.
How was competing on Chopped different from Beat Bobby Flay?
It felt a lot more serious. I was watching the episode myself and realized I barely smiled! The whole energy is different—it’s a bit overwhelming in the moment because everyone’s nervous, and you’re on the Food Network competing against some really talented chefs.
With Beat Bobby Flay, you know exactly what you’re up against. You go in with your dish and just focus on executing it well. But on Chopped, you don’t know what’s coming next. Every round feels intense, and you’re constantly adjusting.
Beating Bobby Flay is no small feat. Your secret weapon was your gumbo—tell me about the dish and your strategy.
At Hunter’s, we do comfort food, so we wanted something that could really rival Bobby. We thought about mac & cheese, short ribs, mashed potatoes—classic dishes—but nothing felt quite right.
Our gumbo has been on the menu since day one. It’s a family recipe, and I was proud to bring something with that kind of history to the competition. I told them I could make it in 45 minutes, and I did—then I ended up beating Bobby with it. That was pretty exciting.
What makes your gumbo stand out from the rest? Is there a secret ingredient?
It’s the history behind it. It started as a family recipe and evolved over the years as I grew as a chef. That evolution, along with the personal connection, gives it something special. And now, after winning Beat Bobby Flay, it’s recognized on a national level—that definitely sets it apart.
The key ingredient is our homemade Dungeness crab stock. Sure, we use great andouille sausage and perfectly timed shrimp, but that crab stock? It takes the dish to another level. It adds a depth of flavor that really changes the game.
Tell us about your favorite restaurants in Boston.
For breakfast, definitely Milkweed.
For lunch, I love Fresh in South Boston and The Dirty Italian—they both make a great sandwich.
For dinner, it’s tough to pick, but I’d say Cósmica in the South End and Trade downtown. All amazing spots.
Back to the Food Network. Any other show you'd like to appear on?
I really want to compete on Guy’s Grocery Games. That show looks like so much fun and, honestly, I already find myself wandering the grocery store for no reason—so I think I’d be great at it. I’ve done the whole mystery box thing, so I’m ready for the challenge.