Gender: Male
Robb Walsh is an American food writer, cookbook author, and restaurant owner who divides his time between Galway Bay, Ireland, and Galveston, Texas. He is a former commentator on National Public Radio's Weekend Edition, Sunday; former restaurant critic at the Houston Press ; former editor-in-chief of Chile Pepper Magazine ; former food columnist for Natural History magazine, and three-time winner of the James Beard Award. He currently writes about food for magazines such as Houstonia and Texas Highways, and websites such as First We Feast. He was a partner and co-founder of the former El Real Tex-Mex Cafe in Houston's Montrose neighborhood.
Source: Wikipedia | Last updated on April 25, 2024
On the name Robb Walsh, Robb means Bright with Fame, Famed, Abbreviation of Robert Famed, Bright, Shining. Walsh means From Wales, Welshman.
The name Robb Walsh is often used as a Male name and is mostly used as a Last Name.
Robb is commonly found in United States of America, United Kingdom, Canada, and 45 more countries.
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At NamesLook, the name Robb is recorded 1,541 times globally, ranking it as the 24,811th most common name worldwide.
Robb is most prevalent in United States of America, with 989 occurrences, making it the 2,999th most popular name in the country.
In United States of America, the name Robb is found among 1 in every 1829 people, showcasing its highest frequency there.
| Country | Rank | Frequency |
|---|---|---|
| United States of America | #2,999 | 1 : 1,829 |
| United Kingdom | #4,340 | 1 : 3,448 |
| Canada | #3,631 | 1 : 3,208 |
| Italy | #16,472 | 1 : 21,501 |
| France | #28,309 | 1 : 52,159 |
| Mexico | #19,733 | 1 : 36,032 |
This chart displays the ranking of the name Robb from 1980 to 2023, based on the most recent data from the U.S. Social Security Administration.
Robb Walsh is an American food writer, cookbook author, and restaurant owner who divides his time between Galway Bay, Ireland, and Galveston, Texas. He is a former commentator on National Public Radio's Weekend Edition, Sunday; former restaurant critic at the Houston Press ; former editor-in-chief of Chile Pepper Magazine ; former food columnist for Natural History magazine, and three-time winner of the James Beard Award. He currently writes about food for magazines such as Houstonia and Texas Highways, and websites such as First We Feast. He was a partner and co-founder of the former El Real Tex-Mex Cafe in Houston's Montrose neighborhood.
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