Death Row chef who cook for hundreds of inmates explained why he refused to serve one last meal

Brian Price, a former inmate at Texas Huntsville Prison, spent 11 years working as a “Death Row chef,” preparing final meals for condemned prisoners.

His unique and somber role involved cooking for around 300 inmates facing execution, a responsibility he later detailed in his 2004 book, Meals to Die For. Price’s story offers a rare glimpse into the lives of those on Death Row and the emotional weight of preparing someone’s last meal.

Price was incarcerated in 1989 after being convicted of assaulting his ex-wife and kidnapping his brother-in-law. During his 15-year sentence, he was assigned to kitchen duty, a far cry from his previous life as a musician and photographer.

Texas, a state that still carries out the death penalty, had a long-standing tradition of allowing Death Row inmates to request a final meal before execution. This tradition continued until 2011, and Price became the man tasked with fulfilling these requests.

Over the years, Price prepared a wide variety of meals for inmates, ranging from simple comfort foods like burgers and pizza to more elaborate dishes. However, there was one request he refused to fulfill.

Leopoldo Narvaiz Jr., convicted of stabbing his ex-girlfriend, her two sisters, and her brother to death in 1998, asked for his final meal to be prepared by Price.

But Price declined, as the victims were friends of his daughters. The emotional connection made it impossible for him to cook for Narvaiz, so he passed the task to someone else.

Price’s role as a Death Row chef was not without its emotional challenges. He recalled one instance where he prepared a meal for a man who had shot and killed someone during a grocery store robbery.

After the meal, the man thanked Price through a police sergeant, a gesture that deeply affected him.

Price reflected on the moment, realizing it was likely the last act of gratitude the man would ever express. This experience, among others, left a lasting impact on Price, who often found himself contemplating the gravity of his role.

The tradition of final meals in Texas came to an end in 2011, largely due to the actions of Lawrence Russell Brewer. Brewer, a white supremacist convicted of a racially motivated murder, ordered an extravagant final meal—including two chicken-fried steaks, a triple-meat bacon cheeseburger, fried okra, and a pint of ice cream only to refuse to eat any of it.

This act led Texas officials to abolish the final meal tradition, a decision Price disagreed with. He argued that the practice was a small act of compassion in an otherwise harsh system, and its removal stripped away a final gesture of humanity for those facing execution.

Price’s experiences highlight the complex and often overlooked aspects of life on Death Row. While his role was to prepare meals, it also involved navigating the emotional and ethical dilemmas that came with cooking for individuals about to die. His story raises questions about justice, compassion, and the humanity of those involved in the execution process.

What do you think? Should the tradition of final meals for Death Row inmates be reinstated, or is it an unnecessary practice in the justice system? Share your thoughts.