Herb wilson chef biography template

          A master of French, New American and Caribbean cooking, Chef Herb Wilson began working at age 23 with the late Patrick Clark, one of the most respected chefs.!

          Guest Chef at The USTA President's Suite.

        1. As Top Chef Masters writes in his bio, "Herb Wilson may be the only chef to have received a prestigious two-star review from The New York.
        2. A master of French, New American and Caribbean cooking, Chef Herb Wilson began working at age 23 with the late Patrick Clark, one of the most respected chefs.
        3. The exacting chef nurtured many current D.C. chefs and restaurateurs.
        4. Chef Herb Wilson is a world-renowned chef, culinary innovator, and food activist.

          5. He appeared on The Today Show and Top Chef Masters, dated talk show diva Star Jones and rubs elbows with the likes of Anthony Bourdain. Still, Herb Wilson refuses to think of himself as a “celebrity” chef.

          “I would never attach that connotation to my name. We’re all just cooks,” he quips. A gypsy at heart, Wilson attended New York’s Culinary Institute of America (aka the “Harvard of cooking schools”) before whisking off to work under Gérard Pangaud in France.

          Bobby Silva worked the first sous chef challenge for Wilson, using oysters as his main ingredient.

          Afterward, he did executive chef stints at Le Refuge and Bull Run Restaurant in his native Manhattan, and Latin-Asian trailblazer Sushi Samba in Las Vegas. The bi-continental expertise he cultivated in Vegas will serve Wilson well in his latest adventure: partnering with restaurateur German Osio to launch East-West fusion eatery Sumo Maya in Scottsdale.

          The restaurant opened in early April.

          How has the culinary scene changed since your early days at Tavern on the Green?